Pirozhki (Russian Stuffed Buns)

Summary by Krater

Helen Rennie demonstrates how to make traditional baked Russian pirozhki with yeast dough and savory fillings, sharing adjustments for altitude, flour, and salt quantities.

From the video

Answers: How do you make baked Russian pirozhki from scratch?

• Russian pirozhki recipe
• Yeast dough for pirozhki
• Caramelized cabbage filling
• Mushroom duxelles filling
• Baking pirozhki

Ingredients

• 100 g heavy cream
• 220 g buttermilk
• 14 g active dry yeast
• 10 g SAF instant yeast
• 450 g unbleached all-purpose flour
• 1 Tbsp Diamond Crystal Kosher Salt
• 40 g granulated sugar
• 40 g melted butter
• 36 g egg yolks
• caramelized cabbage filling
• mushroom duxelles
• 1 egg yolk
• 1 Tbsp cream
• butter

What it concludes

• Chilling the filling before using it prevents the dough from rising too quickly and the seams coming undone.
• Reducing the amount of flour in the dough makes it stickier, which helps with sealing in the filling.
• Pirozhki are best when brushed with melted butter and eaten while still warm.