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
Have you tried baking these? Do you think it would work? Looks delicious!
This is the best piroshki dough I have ever made. So light, fluffy, airy, savory. I can’t even! I’ve tried many different recipes from other amazing Russian bloggers but this one tops them all. and SO easy to make since it rises overnight. I’ve made them with chicken and onion and also with potatoes and grilled onions and both have been amazing. I am trying to not make anymore because they ALL get eaten up same day. kids and husband (and I) just can’t stop eating them
Thank you so much for your feedback, I am so happy to hear you love the recipe