Pirozhki Dough recipe?
March 23, 2011 12:06 PM   Subscribe

A recipe for authentic pirozhki dough?

I have a dear friend who is from Russia, but living her on the East Coast. She is darling, and while she enjoys the US a lot, she misses food from home. I really want to make some home cooking that is Russian, and as a bread maker I figured pirozhkis would be a great idea. If any of you have links or recipes that are as one would find in Russia, I would be really grateful!
posted by eggyolk to Food & Drink (4 answers total) 10 users marked this as a favorite
I'm not sure what you mean by "authentic." It's a pastry that allows for numerous variations. It can be sweet or savory, leavened or not, with or without various kinds of dairy. Here's one possible recipe. I found it here. The comments seem positive.

The units are metric, so you may need a food scale. Also, this particular recipe calls for kefir, and I suspect a bottle of Lifeway "kefir" from the supermarket won't be quite right. If your area has a Russian community, consider looking for a Russian deli or grocery store: they'll have a dairy case with fermented dairy products.

Flour (I assume all-purpose white) — 500 g, possibly slightly more
Butter — 100 g
Fresh yeast — 50 g (recipe author mentions that dry yeast works fine, too)
Kefir — 350 ml
Eggs — 2
Sugar and salt — to taste

Add 1 teaspoon of sugar to the (room temperature) kefir and dissolve the yeast in it. After the yeast has dissolved, add one yolk and one whole egg, salt (approx. half a teaspoon), mix together. Then add softened, room temperature butter and again mix. Add about three quarters of the flour and begin kneading the dough. Add more flour as it becomes necessary. The dough should not be too thick.

Knead the dough until it no longer sticks to your hands (about 15 minutes). Roll the dough into a ball and place into a large pot that's been wiped with vegetable oil. Cover and leave in a warm place (the author uses a basin filled with warm water) to let the dough rise. This may take 1.5-2 hours. The dough will grow to 3-4 times its original volume. In the meantime, you can punch it down once or twice.

Divide the finished dough into balls the size of a large egg, roll to a thickness of between 0.5 and 1 cm. Put the filling in the center. Join and crimp the edges. Place on an oiled baking sheet. Let the pastries sit for 10-15 minutes, brush with egg white. (The author suggests decorating with sesame seed, but I've never seen this done.)

Bake 20-25 minutes in a 200ºC oven until golden. Makes 13-17 pastries.
posted by Nomyte at 12:46 PM on March 23, 2011

I'm from Russia and like pirozhki of all shapes and forms. Recently my most favorite recipe is one Secret Life of Gravy posted in this thread. Yummy. Also you can buy frozen puff pastry dough, cut each piece into small triangles, fill with meat or cabbage filling and bake like the packing suggests. Remember that the filling must always be thoroughly cooked. Not sure how authentic all of this is, but this is what my Russian family cooks and eats and loves.

Another true Russian food is soup. Here is a borsch recipe that looks good on a terrible site with million pop-ups (aren't I helpful?).

It's really nice of you to cook special food for someone you like.
posted by Shusha at 1:00 PM on March 23, 2011

Agreeing with Shusha.

If she just misses eating things that are stuffed in some kind of dough, but not a stromboli/calzone type deal, then buying puff pastry dough and filling it with potatoes, or cabbage or meat, will probably make her very happy, those are all common Russian pirozhki fillings, and a generic puff pastry dough is usually the most common dough used (I think).

However, if she lives on the east coast she might have access to Russian stores and all kinds of pirozhkis. If that's the case and they're just not what she is used to from Russia, then it might be hard to recreate exactly what she wants because then you have to get kind of specific, you might have to find out from her what kind of dough she prefers, etc, and then try to make that.
posted by never.was.and.never.will.be. at 3:40 PM on March 23, 2011

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