Pirozhki dough

    3 hours 15 min

    Grandma's recipe for yeast dough for pirozhki, which are Russian buns stuffed with sweet or savoury fillings. The dough can also be used for plain rolls or buns.

    3 people made this

    Makes: 24 pirozhki

    • 500ml warm milk (45 degrees С)
    • 2 tablespoons granulated sugar
    • 25g fresh yeast
    • 3 to 4 tablespoons plain flour
    • 3 eggs
    • 3 tablespoons granulated sugar
    • 150g melted butter or margarine
    • 1kg plain flour
    • 1/2 teaspoon salt

    Prep:1hr  ›  Cook:15min  ›  Extra time:2hr  ›  Ready in:3hr15min 

    1. In a large mixing bowl, dissolve 2 tablespoons sugar in warm milk. Mix the 3 tablespoons flour with the fresh yeast, then add to the milk mixture. Place in warm spot in your kitchen for 15 to 30 minutes, till foamy.
    2. To the foamy yeast mixture, add 3 eggs beaten with 3 tablespoons sugar. Stir in melted butter or margarine. Add flour and salt. Mix till well combined and a soft dough forms (no kneading necessary). Place dough in oiled bowl, cover with cling film, put in warm place to rise for 1 to 2 hours, or till doubled in size.
    3. When dough has doubled in size, beat it down, and let rise a second time till doubled.
    4. Form pirozhki, rolls or bread as directed in your recipe. Place on baking tray. Glaze top with beaten egg. Cover and let stand 20 to 30 minutes.
    5. Bake as directed in your recipe, or at 250 C / Gas 9 for 15 minutes, or till golden.

    Yeast note

    Instead of fresh yeast, you can use 7g dried active baking yeast. If using the latter, dissolve the dried yeast in 100ml of the milk with the sugar and let stand till foamy, 5 to 10 minutes. From there combine the yeast with the remaining ingredients in step 1.

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