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Ukrainian Buckwheat and Cheese Pyrizhky
Pyrizhky are small baked or fried buns with various fillings. This version features a savory filling of cooked buckwheat groats mixed with farmer's cheese (tvorog) and herbs, encased in a soft, yeasted dough. They are a popular snack or light meal, offering a delightful combination of earthy buckwheat and creamy cheese.
🧂 Ingredienti
- For the Dough:
- 250 ml Warm milk
- 7 g Active dry yeast
- 1 tbsp Sugar
- 500 g All-purpose flour
- 1 tsp Salt
- 50 ml Vegetable oil or melted butter
- For the Filling:
- 150 g Buckwheat groats
- 300 ml Water
- 200 g Farmer's cheese (tvorog), crumbled
- 1 small Onion, finely chopped and sautéed
- 2 tbsp Fresh dill, chopped
- Salt and pepper to taste
- For the Egg Wash:
- 1 Egg yolk
- 1 tbsp Milk
👨🍳 Istruzioni
- 1
For the dough: In a small bowl, combine warm milk, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
💡 Consigli Professionali: Ensure the milk is warm, not hot, to activate the yeast. - 2
In a large bowl, combine flour and salt. Add the yeast mixture and oil/butter. Mix until a soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
💡 Consigli Professionali: Kneading develops gluten, resulting in a soft and airy dough. - 3
Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
💡 Consigli Professionali: A slightly warm oven (turned off) is a good place for dough to rise. - 4
For the filling: Rinse buckwheat groats and cook in water until tender and water is absorbed. Let cool slightly.
💡 Consigli Professionali: Cook buckwheat until just tender, not mushy. - 5
In a bowl, combine the cooked buckwheat, crumbled farmer's cheese, sautéed onion, chopped dill, salt, and pepper. Mix well.
💡 Consigli Professionali: Ensure the onion is finely chopped and sautéed until translucent. - 6
Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball.
💡 Consigli Professionali: Work with one piece of dough at a time, keeping the others covered. - 7
Flatten each dough ball into a circle. Place about 1-2 tablespoons of the buckwheat-cheese filling in the center. Pinch the edges together to seal, forming a bun. Repeat with the remaining dough and filling.
💡 Consigli Professionali: Ensure the pyrizhky are well sealed to prevent the filling from leaking out. - 8
Place the pyrizhky on a baking sheet lined with parchment paper. Cover and let them rest for another 20-30 minutes.
💡 Consigli Professionali: This second rise helps create a lighter texture. - 9
Preheat oven to 180°C (350°F). Whisk egg yolk with milk for the egg wash. Brush the tops of the pyrizhky with the egg wash.
💡 Consigli Professionali: The egg wash gives the pyrizhky a golden, shiny finish. - 10
Bake for 20-25 minutes, or until golden brown and cooked through. Serve warm.
💡 Consigli Professionali: Serve with sour cream or a fresh herb salad.
💡 Consigli Professionali
- ✓If farmer's cheese is not available, ricotta cheese can be used as a substitute, though it will be less firm.
- ✓For a richer flavor, add a tablespoon of butter to the buckwheat filling.
- ✓You can also fry pyrizhky in oil until golden brown on both sides.
✨ Idee per Varianti
Ispirazione per la tua versione di questa ricetta
- Add sautéed mushrooms to the buckwheat-cheese filling.
- Incorporate other herbs like parsley or chives.
- For a sweeter version, use sweetened farmer's cheese and add raisins.