Russian Piroshki with Kefir Yeast Dough and Egg and Green Onion Filling

I found this recipe in Russian sites, named “dough as a feather”. I reduced the amount of oil and got a very good dough for pies (piroshki) and buns. I used one of my favorite filling for piroshki. Some recommend frying it in big amount of oil. You need Kefir or buttermilk.

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Yield: 16 piroshki

1 cup of Kefir or buttermilk (whole milk is better, but low-fat works too)
1 tbsp. sugar
1 tsp. salt
3/4 tsp. dried yeast
2 cups all-purpose flour
1-2 tbsp. oil (optional)

For filling:

3 eggs, hard boiled
1 cup green onion, chopped
salt, pepper

1/2 egg for brushing

Gently heat Kefir or buttermilk until warm, does not overheat, or it will curdle. Add sugar and salt. Pour the mixture into a mixer bowl, add flour and yeast and knead the dough 10-12 minutes until smooth and elastic.

Let rise in double, covered, about 1 hour.

Meanwhile boil eggs, let them cool, chop. Mix chopped green onions and pinch of salt, press out moisture with your hands, add chopped eggs, mix well, taste for seasons.

Punch dough down, and turn out onto a lightly floured surface; divide for 16 pieces, form the balls.

Take the ball on a sprayed palm, flatten with the other hand, place 2 tablespoon filling and fold the cake in half, pinch edges to seal. Place piroshki, seam down, on prepared baking pan, brush with egg, cover with kitchen towel and let rise about 45 minutes.

Bake in preheated 375F oven about 20 minutes. Remove from oven, cover with towel and let cool and soften.

I used less filling and made two open-face piroshki (named vatrushka) with farmer cheese.

1 serving is about 72 calories

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2 Responses to “Russian Piroshki with Kefir Yeast Dough and Egg and Green Onion Filling”

  1. […] top with soft and lightly creamy bottom, very pretty on the cut. I used my favorite yeast dough for piroshki, at least, this is Russian Pirog (pie) […]

  2. […] not sure where I found the idea for this bread, but it’s wonderful. I made mine with plain kefir dough and orange zest […]

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