Description
Traditional Russian Piroshki (pirojki) are small, hand-held baked or fried buns filled with a sweet apple filling in this version. Soft, fluffy dough envelops finely chopped apple sweetened with sugar, creating a delightful treat perfect for tea time or dessert.
Ingredients
Scale
Dough
- 1 1/2 Tbsp oil
- 15 oz lukewarm water
- 4 cups + 2 Tbsp all-purpose flour, divided
- 1 tsp salt
- 1 Tbsp Active Dry Yeast
- 1 Tbsp sugar (omit sugar if using meat or potato filling)
Filling
- 2 to 3 apples, peeled, cored and finely chopped (food processor recommended)
- 1/4 cup sugar (approximately 1/4 tsp per piroshok)
For Frying
- Canola oil, enough to fill the frying pan halfway for frying piroshki
For Dusting
- Extra flour for dusting the cutting board
Instructions
- Activate the Yeast: In a large bowl, combine lukewarm water, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy and activated.
- Prepare the Dough: Add oil, salt, and 4 cups of flour to the yeast mixture. Stir to combine, then gradually add the remaining 2 tablespoons of flour to form a soft dough. Knead on a floured surface for 8-10 minutes until smooth and elastic.
- Let the Dough Rise: Place the dough back in the bowl, cover with a clean cloth, and let it rise in a warm place for about 1-2 hours or until doubled in size.
- Prepare the Apple Filling: While the dough rises, peel, core, and finely chop the apples using a food processor or finely by hand. Mix the chopped apples with 1/4 cup of sugar thoroughly to sweeten the filling.
- Shape the Piroshki: Once the dough has risen, punch it down and roll it out on a floured surface. Cut the dough into small pieces, about the size of a golf ball. Flatten each piece into a small disc, place a spoonful of the apple filling in the center, then fold and pinch the edges closed to seal the filling inside, shaping into an oval or round bun.
- Heat the Oil for Frying: Pour canola oil into a deep frying pan until it is halfway up the side of the piroshki. Heat the oil over medium heat until it reaches about 350°F (175°C), or until a small piece of dough sizzles immediately when placed in the oil.
- Fry the Piroshki: Carefully place several piroshki in the hot oil without overcrowding the pan. Fry each side for about 3-4 minutes or until golden brown and cooked through. Use a slotted spoon to remove them and drain on paper towels.
- Serve Warm: Let the fried piroshki cool slightly before serving. They are best enjoyed warm as a snack or dessert.
Notes
- Omit sugar in the dough if making savory fillings like meat or potato.
- Use a food processor for finely chopping apples to achieve even filling consistency.
- Adjust frying oil quantity based on your pan size to ensure proper frying depth.
- Be careful not to overcrowd the frying pan to maintain oil temperature and avoid soggy piroshki.
- Extra flour is essential for rolling out the dough without sticking.
