Pirozhki (Russian Stuffed Buns)

🧂 Ingredients

• 500 g All-purpose flour(plus more for dusting)
• 7 g Active dry yeast(equivalent to 2 1/4 tsp)
• 250 ml Whole milk(lukewarm, about 40-45°C (105-115°F))
• 60 g Unsalted butter(melted and slightly cooled)
• 2 Large eggs(1 for dough, 1 for egg wash)
• 400 g Ground beef(80/20 or 85/15 fat content recommended)
• 1 medium Yellow onion(finely chopped)
• 3 Hard-boiled eggs(chopped, for filling)
• 1 tsp Salt(for dough)
• 1 tbsp Sugar(for yeast activation)
• 1/2 tsp Black pepper(or to taste, for filling)
• 1 tbsp Vegetable oil(for sautéing onion)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the lukewarm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is active.

   ⏱️ 10 minutes
2. 2

   Make the dough: In a large mixing bowl, whisk together the flour and salt. Make a well in the center. Pour in the activated yeast mixture, the melted butter, and 1 beaten egg. Mix with a spoon or spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and no longer sticky. Alternatively, use a stand mixer with a dough hook on medium-low speed for 6-8 minutes.

   ⏱️ 10 minutes
3. 3

   First rise: Lightly grease a clean bowl with oil. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.

   ⏱️ 1.5 - 2 hours
4. 4

   Prepare the filling: While the dough is rising, heat the vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the ground beef to the skillet. Break it up with a spoon and cook until browned and no pink remains. Drain off any excess fat. Season with salt and pepper to taste. Remove from heat and let it cool completely. Once cooled, stir in the chopped hard-boiled eggs.

   ⏱️ 20 minutes
5. 5

   Shape the pirozhki: Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces. Roll each piece into a ball, then flatten it into a disc about 10-12 cm (4-5 inches) in diameter. Place about 1-2 tablespoons of the cooled filling in the center of each disc. Carefully bring the edges of the dough up and over the filling, pinching them together securely to seal. You can shape them into oval or boat-like shapes, ensuring there are no gaps for the filling to escape.

   ⏱️ 30 minutes
6. 6

   Second rise and egg wash: Place the shaped pirozhki on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise for another 30-45 minutes, until puffy. Preheat your oven to 190°C (375°F). In a small bowl, whisk the remaining egg with a tablespoon of water to make an egg wash. Gently brush the tops of the risen pirozhki with the egg wash for a golden sheen.

   ⏱️ 45 minutes
7. 7

   Bake: Bake in the preheated oven for 20-25 minutes, or until the pirozhki are golden brown and sound hollow when tapped on the bottom. Let them cool slightly on a wire rack before serving.

   ⏱️ 25 minutes

💡 Pro Tips

• ✓Ensure the filling is completely cooled before assembling the pirozhki to prevent the dough from becoming soggy or difficult to handle.
• ✓Pinch the seams very tightly to ensure the filling stays inside during baking.
• ✓Serve warm for the best texture and flavor. They can also be enjoyed at room temperature.

🔄 Variations

• Cabbage Filling (Kapustnye Pirozhki): Sauté finely shredded cabbage with onions and carrots until tender. Season well.
• Rice and Egg Filling: Mix cooked rice with chopped hard-boiled eggs, sautéed onions, and fresh dill.
• Sweet Fillings: Consider using sweetened mashed berries (like blueberries or raspberries) or a sweetened farmer's cheese mixture.

🥗 Nutrition

Per serving