photo: niftyrecipe.com Russian Baked Potato Piroshki

Russian Baked Potato Piroshki

Today let’s prepare a new delicious recipe - yeast piroshki with potatoes, airy and incredibly delicious. Dough according to this recipe is soft and fluffy and it grows perfectly and does not require long-term proofing. From the specified number of ingredients I got 8 big piroshki. For a large company, the amount of ingredients can be increased by 2-3 times. For filling we will use mashed potato with browned onions and fresh dill. Additionally, fried mushrooms or boiled chicken fillet can be added to the filling.

120 min
Baking

Ingredients

  • Whole wheat flour
    250 g
  • Fresh yeast
    25 g
  • Milk
    125 ml
  • Sunflower oil
    60 ml
  • Sugar
    1 tbsp
  • Salt
    0.5 tsp
  • Potato
    3-4 pcs
  • Onion
    1 pcs
  • Olive oil
    30 ml
  • Dill
    30 g
  • Egg
    1 pcs
  • Sesame seeds
    1 tsp

Steps

  • 1. First let’s make a pre-dough. In deep bowl combine sugar, yeast and warm milk. Mix the mixture with a wire whisk until homogeneity.
  • 2. Cover the bowl with a dry towel or food wrap and leave the pre-dough in a warm place for 15 minutes to activate the yeast. Then add salt to the pre-dough.


  • 3. Pour in dough vegetable oil.
  • 4. In several steps let’s add sifted wheat flour into the mixture, each time mixing the dough until homogeneous consistence.


  • 5. Knead soft elastic dough. Transfer it to a deep bowl, grease with vegetable oil, cover it with food wrap and leave for 40-60 minutes in a warm place.
  • 6. Meanwhile, let’s make filling. Wash potatoes, peel and cut into halves. Cook the potatoes until ready in salted water. Drain the water from the ready vegetables and mash the potatoes in homogeneous puree.
  • 7. Peel onions and cut into small cubes. Put the crushed onions in a frying pan with pre-heated vegetable oil. Stir periodically and brown onions until golden brown on low fire.
  • 8. Let’s add browned onions, finely cut dill and black ground pepper to the mashed potato. Mix the filling until homogeneity.
  • 9. After 1 hour the dough will increase in volume by 2-3 times.
  • 10. Let's knead the dough with our hands and divide it into 8 identical parts. From each part of the dough form a ball. Make a circle from each ball and put a potato filling on top.
  • 11. Pinch the edges of the piroshki so that the filling is inside. In this way let’s form all 8 preparations.
  • 12. Put the piroshki edges down on the baking sheet, lined with parchment paper or baking mat. Cover the piroshki with a towel or food wrap and leave them in a warm place for 10-15 minutes so that potatoes piroshki on yeast dough increase.
  • 13. Then grease the piroshki with a whipped egg and decorate with sesame seeds. Send the preparations to a heated up to 200 degrees oven. Bake potato piroshki until golden for 20-25 minutes.
  • 14. Transfer the finished products on a wire rack, covered with a dry towel and leave for 10 minutes. Serve fragrant yeast piroshki with potatoes in warm.
  • 15. Bon Appetite!




follow us on