Hello Everyone,

Here is a Russian Recipe for you to try 😍

🇷🇺 Piroshki:

Piroshki are Russian and Ukrainian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. They are a popular street food and comfort food in far eastern Europe, and come in both sweet or savory varieties. Common savory fillings include ground meat, mashed potato, mushrooms, boiled egg with scallions or cabbage. Typical sweet fillings are fruit, jam, or quark.

Ready in: 2h 30 minutes:

Servings: 4-6:

Ingredients:

Dough:

350 ml Milk
1 tbsp. Dry Yeast
½ tbsp. Sugar
1 tsp. Salt
3 tbsp. Melted Butter
1 Egg
440 Grams All-Purpose Flour

Filling:

450 Grams Ground Beef
1 tbsp. Oil
1 Onion
3 Garlic Cloves
1 Egg
150 Grams Mozzarella Cheese
1½ tsp. Salt
½ tsp. Ground Black Pepper
1 Deciliter fresh chopped Dill
1 Beaten Egg, for Egg wash

1. Prepare the yeast dough first. Heat the milk until warm to touch, then pour into a large mixing bowl. Add the sugar and sprinkle the yeast evenly over the milk. Allow the yeast to proof for 5 minutes.

2. After 5 minutes, whisk in the melted butter, salt and egg. Gradually add the flour, whisking the mixture until it thickens into a thick batter. Continue adding flour until soft dough forms.

3. Turn dough out onto well-floured work surface; use additional flour as needed. Knead the dough for 4 to 5 minutes until smooth and elastic. Return the dough to the mixing bowl, cover the bowl with a clean towel and allow the dough to proof until doubled in size; about 45 to 60 minutes.

4. Meanwhile, prepare the filling. Fry the ground beef in oil.

5. Place the onion and garlic into a food processor and pulse into a puree. Alternatively, use a grater to puree the onion and finely mince the garlic.

6. In a large bowl combine all of the filling ingredients: pureed onion, garlic, meat, cheeses, egg and seasonings. Use your hands to knead the ingredients together to form a uniform mixture.

7. Once the dough has proofed, punch it down and knead again for a few minutes. Divide the dough into even portions - 8 pieces for large piroshki, 16 pieces for smaller piroshki. Roll each piece of dough into a circle, add filling into the center, then press the dough together to seal the filling inside.

8. Place the piroshki seam side up onto baking sheets lined with parchment paper. Brush the tops with an egg wash using a pastry brush. Allow the piroshki to proof for 30 to 45 minutes. Meanwhile, preheat oven to 175°C or 350°F.

9. Bake the piroshki for 25 to 30 minutes, depending on the size of your piroshki. Remove them from the baking sheet onto a cooling rack to cool for 15 to 20 minutes before serving.

Good luck on this recipe 😍
All the best,
LuckyEthel (Caroline) 🇬🇧