Basic Raised Pirozhki Dough

Дрожжевое тесто

Preparation info

  • 4 Dozen

    Pirozhki
    • Difficulty

      Medium

Appears in

A Taste of Russia

A Taste of Russia

By Darra Goldstein

Published 1983

  • About

Ingredients

  • 1 package active dry yeast
  • ¼ cup warm water
  • 1 cup milk
  • 8 tablespoons butter, cut into bits
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 whole egg
  • 2 egg yolks
  • 4½ to 5 cups (all-purpose) flour
  • 1 whole egg, beaten

Method

Dissolve the yeast in the warm water. Heat the milk to lukewarm and add the butter. Stir the milk and butter mixture into the yeast. Add the salt, sugar, egg and egg yolks, mixing well. Gradually stir in enough flour to make a soft dough.

Turn the dough out onto a floured board and knead it lightly until smooth and elastic. Place in a greased bowl, turning dough to grease the top, and cover with a clean towel. Let rise in a warm place until doubled in bulk, about 1½ hours.

Punch down the dough and divide it into 48 balls of equal size. On a floured board roll each ball out to a circle inches in diameter. Place a heaping tablespoon of filling on each circle, then press the edges of the dough together firmly to seal. Gently shape the pies into elongated ovals.

Place the pies seam side down on a greased baking sheet. Cover and let rise until they are just doubled in bulk, about 40 minutes. Preheat the oven to 350°F.

Brush each pie with the beaten egg. Bake for 20 minutes, or until golden.