Fried Sweet Piroshky (with Poppy Seeds)

These sweet piroshky (also known as piroshki or in some places, ponchiki) transport me right back to my childhood. My first memory of these sweet delights comes from primary school. A friend brought them to class for lunch and let me have a bite. I was immediately infatuated with the crunchy poppy seed filling! I begged my mom to get the recipe from my friend’s mom, and the rest is history.

Sweet Piroshky Video

Pierogi vs Piroshky

Pierogi and piroshky are both popular Slavic dishes, but they do differ in taste and texture. Pierogi tend to be boiled and have a gummier dough, whereas piroshky are either baked or fried. However, both types can be made with either sweet or savory fillings. If you’re interested in pierogies, check out our favorite savory and sweet options.

How To Make Fried Sweet Piroshky

Making these sweet piroshky from scratch requires only a handful of ingredients. Don’t be surprised if you find yourself having fun stuffing and frying them!

• Activate the yeast: Whisk together a portion of the warm milk, yeast, and sugar and set aside for 10 minutes.
• Add in the wet ingredients: In a large bowl, mix the eggs with the rest of the milk, sugar, salt, oil, vanilla, and sour cream. Then, mix in the activated yeast mixture and one cup of flour. Cover with a towel and set aside in a warm place for about an hour.
• Proof the dough: Gradually mix in the remaining flour. Knead the dough until it becomes sticky and elastic (I like to use my Kitchenaid mixer at this point). Set it aside for an hour to rise at room temperature.
• Roll and fill the dough: With oiled hands, roll the dough into evenly-sized balls. Then, flatten each ball with your fingers and fill the center with poppy seed filling. Fold over the sides and pinch the edges to seal the filling inside, shaping back into a ball.
• Fry the piroshky: Set a deep skillet or pot over medium-low heat and fill it with canola oil. Heat to roughly 350°-375°. Drop the dough balls into the hot oil in batches. Fry until they are golden brown, flipping them often with a fork. Once fried, place the piroshky on a plate lined with paper towels to drain any excess oil. Dust with powdered sugar if desired. Serve and enjoy!

Tips for Making the Best Sweet Piroshky

How do you make piroshky with the best lightly sweetened and pillowy-soft dough? Check out this short collection of tips for bakery-worthy “filled donut holes!”

• Check the oil temperature: Frying can be a little tricky due to the temperature of the oil. We typically fry on medium-low heat, but for a foolproof way, use a candy thermometer to check the oil is between 350°F-375°F. If the oil is too hot, the outside of the piroshky may get too crisp and burn while the inside is not yet cooked through.

• Oil your hands: The dough will be quite sticky, so work with lightly oiled hands. This helps the dough from sticking to you as you shape and fill the piroshky. However, avoid adding too much oil, as it might make the dough too slick to seal well.
• Shape the piroshky evenly: To ensure even cooking, roll the piroshky into similar sizes. A general rule of thumb for measurement is about the size of the palm of your hand when flattened. Or, to be really exact, use a kitchen scale to weigh each roll.
• Swap out the sweet filling: If you’re not a poppy seed fan, substitute the filling with jam, Nutella, or sweetened farmer’s cheese.
• Carefully add more dough: Depending on the type of flour or brand you use, you may need anywhere from 5-6 cups of flour. If you feel the dough is too sticky, add a small amount of flour and continue mixing. The dough should be tacky and elastic, but not extremely sticky.

Storing & Reheating Piroshky

This recipe makes about 50 piroshky, so there’s a good chance you’ll have leftovers for a couple days. Follow these guidelines on how to store and reheat them later for the best taste.

• Refrigerator: Store leftover piroshky for up to a week in an airtight container in the fridge.
• Freezer: Store leftover piroshki for up to three months in the freezer. Place them on a baking sheet lined with parchment paper. Then, pop the entire baking sheet into the freezer. Once the piroshky are completely frozen, transfer them to a freezer-safe bag.
• Reheating: Reheat frozen piroshky in the oven or microwave until they’re warmed through, or pop them in an air fryer for a couple of minutes until they become crispy.

More World-Famous Pastries

• Beignets – Pillowy soft and inspired by New Orleans
• Apple Fritters – An extra-easy classic dessert
• Sweet Cheese Bourekas — Yummy Middle Eastern hand-held pies
• Farmer’s Cheese Donut Holes (Ponchiki) — A classic Slavic version of donut holes

Recipe

Fried Sweet Piroshky (with Poppy Seeds)

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Servings

50 Piroshky

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Recipe contributed by: Natalya Drozhzhin

These sweet piroshky, or “piroshki”, are deep-fried and filled with a luscious poppy seed filling. A true Slavic classic!

Ingredients

• 1 tbsp dry yeast
• 2 cups milk warm at 115°F, divided
• 1/2 cup sugar divided
• 4 eggs
• 1/4 tsp salt
• 1/4 cup oil
• 1 tbsp vanilla extract
• 2 tbsp sour cream
• 6 cups flour (5-6 cups, depending on the brand of flour), divided

Filling

• 2 cups poppy seed filling

Frying

• 3 cups oil for frying canola or vegetable oil

US Units – Metric

Instructions

• In a small bowl, combine the yeast with half a cup of warm milk and one tablespoon of sugar. Let the ingredients rest on the counter for 10 minutes.
  
• Either by hand or with a stand mixer, combine the eggs in a large bowl with the remaining milk, remaining sugar, salt, oil, vanilla, and sour cream.
  
• Add the yeast mixture and one cup of flour into the egg mixture. Whisk to combine and cover with a towel. Set aside to rest in a warm place for an hour.
  
• With your hands or a stand mixer, mix in the remaining flour in thirds.
  
• Knead the dough until it becomes elastic (at least 10 minutes).
  
• Let the dough rise for an hour.
  
• With lightly oiled hands, make small balls out of the dough, then flatten them out with your fingers and place a dollop of poppy seed filling inside.
  
• Fold over the sides and pinch the edges together to seal, form into balls.
  
• Fill a deep skillet with 2-3 cups of canola or vegetable oil and set to medium-low heat, heat oil to 350°-375°F. Fry the piroshky, flipping periodically with a fork until they turn golden brown all over, roughly 5-8 minutes total. Keep a close eye on the piroshky to make sure they don't burn, lower the temperature if needed so the oil doesn't get too hot.
  
• Lay piroshky on a plate lined with paper towels to soak up excess oil. Dust with powdered sugar if desired. Serve warm and enjoy!
  

Nutrition Facts

Fried Sweet Piroshky (with Poppy Seeds)

Amount Per Serving

Calories 106 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g5%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 1g

Cholesterol 14mg5%

Sodium 23mg1%

Potassium 64mg2%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 3g3%

Protein 3g6%

Vitamin A 38IU1%

Vitamin C 1mg1%

Calcium 73mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.