Pirozhki – Overnight dough
Making Piroshki has never been this easy. Overnight Dough does the trick.
I use Bobs Mill Artisan bread flour for all my breads and dough recipes. In this recipes the dough will be sticky. You need to keep the dough covered with plastic wrap and towel also kept in a warm kitchen area overnight for about 12 hours. if you make it at 9 pm it will be ready at 9 am. When it sits at night it keeps breaking down the gluten and creates those air bubbles, that normally would have to by hand and it would take half the day.
Things you will need:
- Bread flour
- Milk
- Water
- Salt
- Sugar
- Dry Active Yeast ( i use bobs mill refrigerated yeast)
- Oil
- Cooked Mashed Potatoes
- Canned (drained peas)
- Cumin
- Cayenne Pepper
This Dough can be used for any other filling. Here are some filling options.
- Ground meat.
- Mashed potatoes and Sauteed mushrooms
- Mashed Potatoes and cooked Meat
- Farmers Cheese, Green Onions and dill.
- Jams ( Apricot jam is my favorite)
- Cooked chopped eggs with green onions and dill.
- Sauerkraut
Deep Fried Potato Piroshki
By Published: January 17, 2020
- Yield: 20
- Prep: 30 mins
- Cook: 15 mins
- Ready In: 57 mins
Making Piroshki has never been this easy. Overnight Dough does the trick
Ingredients
- 3 cups Bread flour bobs mill Artisan bread flour i use
- 1 tbsp salt
- 1 1/2 tsp sugar
- 1/2 tsp Active dry Yeast I use bobs mill
- 1 cup Luke Warm milk
- 1/2 cup Luke warm water if the dough feels dry add 1/4 more warm water
- 3 tbsp vegetable oil or any unflavored oil
- oil for frying
- 4 cups cooked mashed potatoes
- 1 can peas drain any liquid
- 1 tbs cumin
- 1/4 tsp cayenne pepper to give extra kick, optional
- 1/2 tsp black peper/salt adjust to taste
Instructions
- To make overnight dough:
In a big bowl mix flour with salt and set aside.
Heat milk to Luke warm temperature. ( If you are using a microwave be sure to mix it before adding yeast. temperature could be uneven and kill yeast )
In the warm milk stir in sugar and yeast, set aside let it sit for few min.
Pour warm water, milk and yeast mixture to the flour. mix till its all incorporated. If the dough seems dry add 1/4 cup more of warm water. Different brands of flour have a different effect. the dough should be sticky to your fingers.
Cover with plastic wrap place the bowl on top of a kitchen towel and cover with a second kitchen towel on top. this will give it that cozy warm snuggle the dough needs. Leave it overnight from 10-12 hours.
- Day 2:
When the dough has risen. Pour 3 table spoons of oil on top of the dough and light fold the dough into the oil from out side in. ( about 3 fold) no kneading or overworking the dough. cover with plastic wrap and let it rise for one more hour.
- Filling:
Mix mashed potatoes with peas, cumin, salt and pepper add cayenne if you like an extra kick of spice.
- Dust your working surface with flour, flip the dough onto dusted area. Divide the dough into four, than divide each piece into five. Should make 20 piroshki.
shape them into a ball (lightly not over working it )
roll one out place about a table spoon or two of the filling in the center and pinch it together tight. Use your hand to lightly press it down to flatten it
- Place it on top of parchment paper to rest while you do the rest. cover with kitchen towel to prevent from drying.
Once you have them all done. Drizzle a little bit of oil all over each one. They will absorb the oil and be really soft.
While the piroshki rest heat your oil for frying. once the oil is hot reduce the heat to medium low. to prevent from burning your piroshki.
- Fry them about 2 min per side until golden brown. Place them onto paper towel to absorb any extra oil.
This dough can be used for any filling you would like.
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