Pirozhki (Russian Baked Filled Buns)
Local name: Пирожки
In short: Soft yeast dough buns filled with braised cabbage and hard-boiled egg, baked until golden. A Russian snack, good warm or cold. It takes about 1 h 20 min in total and makes 8 servings.
- Prep
- 40 min
- Cook
- 40 min
- Resting
- 1 h 25 min
- Total
- 1 h 20 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 405 kcal
Pirozhki are small filled buns that Russians eat as a snack, with soup or as a packed lunch. The dough is soft and slightly sweet, made with milk and butter, and the classic baked filling is cabbage cooked down with onion and chopped hard-boiled eggs. Pirozhki can also be filled with potato, mushrooms or apple, and some are fried instead of baked. Brush with egg for a glossy crust and eat them warm.
Instructions
- Mix the flour, yeast, sugar and salt in a large bowl. Add the warm milk, melted butter and egg and stir into a soft dough, then knead for 8 minutes until smooth and elastic.
- Cover the bowl and let the dough rise in a warm place for 1 hour, until doubled in size.
- Cook the onion in the oil for 5 minutes until soft. Add the cabbage, salt and pepper and cook over medium heat for 15 minutes, stirring, until soft and lightly golden with no liquid left. Cool completely, then stir in the eggs and dill.
- Line two baking sheets with baking paper. Divide the dough into 16 pieces and roll each into a 10 cm (4 inch) circle.
- Place a heaped tablespoon of filling in the center of each circle. Bring the edges up over the filling and pinch them together firmly to seal.
- Set the buns seam side down on the trays, 4 cm (1.5 inches) apart. Cover and let them rise for 25 minutes while the oven heats to 190°C (375°F).
- Brush the tops with the egg yolk mixture. Bake for 18 to 20 minutes until deep golden.
- Cool on a rack for 5 minutes and serve warm, or cool completely for a lunchbox.
Tips
- The filling must be dry and fully cool before you fill the buns. Warm, wet filling steams the dough and bursts the seams.
- For fried pirozhki, use a firmer dough with less milk and fry in 2 cm (3/4 inch) of oil for 3 minutes per side. Drain on paper towels before serving.
Questions and answers
Can I freeze pirozhki?
Yes. Freeze baked and cooled pirozhki for up to 3 months, then reheat at 160°C (325°F) for 12 to 15 minutes until warm.
What is the difference between pirozhki and pirog?
Pirozhki are small single-serving buns, while a pirog is a large pie that is cut into slices. Both are dough around a savory or sweet filling.
What other fillings can I use for pirozhki?
Mashed potato with fried onion, mushrooms, and rice with egg are all common savory fillings. Apple and cherry fillings are popular for sweet versions.
How long does it take to make Pirozhki (Russian Baked Filled Buns)?
About 1 h 20 min in total: 40 min of preparation and 40 min of cooking.
How many calories are in Pirozhki (Russian Baked Filled Buns)?
About 405 kcal per serving, with 12 g of protein, 58 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 405 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 58 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 640 mg |
Estimated values, calculated from the ingredients.
