Pirozhki (Stuffed Yeasted Buns) is a traditional Russian recipe for a baked yeasted bun with a cabbage and hard-boiled egg filling. The full recipe is presented here and I hope you enjoy this classic Russian version of: Stuffed Yeasted Buns (Pirozhki).
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Pirozhki are a Russian classic and considered amongst Russia’s national dishes. They’re a yeasted bun with a filling of cabbage and hard-boiled eggs. As well as buns they can also be shaped into pasty-style half moons.
Ingredients:
500ml milk, warmed
1 tbsp white sugar
1 tbsp active dry yeast
2 tbsp butter, melted and cooled
1 egg
1 tsp salt
725g plain (all-purpose) flour
1 tbsp butter
½ medium head of cabbage, finely chopped
6 hard-boiled eggs, chopped
salt and freshly-ground black pepper to taste
Method:
Place half the warm milk in a mug of small bowl then stir in the sugar until dissolved. Scatter the yeast over the top and stir to combine. Set aside for about 10 minutes until frothy.
Pour the remaining milk into a large bowl then add the melted butter, egg, salt and 120g of flour. Stir in the yeast mixture and stir to combine. Now, working about 100g at a time add the flour to the bowl. Keep adding the flour and mixing until the dough pulls away from the sides of the bowl and no longer sticks to your hands. Cover the bowl loosely with a clean tea towel then set aside in a warm place to prove for about 1 hour, or until the dough has doubled in volume.
Whilst you’re waiting for the dough to prove melt the remaining butter in a large, heavy-based frying pan over medium heat. Add in the cabbage and cook, stirring frequently, until all the cabbage has wilted. Now mix in the chopped eggs and season to taste with salt and freshly-ground black pepper. Continue cooking, stirring occasionally, until the cabbage is fully tender. Turn the mixture into a bowl and set aside to cool (this will be your filling).
Pre-heat your oven to 200°C. Line two baking trays with kitchen foil and grease with a little oil.
Once the dough has risen, turn out onto a floured surface and pat to knock back. Now roll to form a log about 5cm in diameter. Cut into 3cm lengths, rolling each piece into a ball. Working with one ball at a time flatten by hand until about 10–12cm in diameter. If making buns, place a tablespoon of the cabbage filling in the centre and bring the sides up enclose. Pinch the seams together then invert the bun so the seam side is downmost.
If making pasties, offset the filling from the centre then fold the uncovered half of the dough over the filling to form a half-moon. Crimp the edges sealed to enclose the filling.
As you finish each pirozhki transfer to the lined baking tray, making sure to allow enough room between them to allow for expansion.
Once you have used up all the dough and filling, transfer the baking trays to the centre of your pre-heated oven and bake for 20 minutes, until nicely risen and golden brown.
Remove from the oven and transfer to a wire rack to cool. Serve warm.
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