Most people call this beatiful creation Bylochki but I call them Piroshky, we always have in our family.
We Slavic people love our piroshky with poppy seed, the more poppy seed the better. We grew some in our garden in Ukraine, mom would use it in very small potions for piroshky as it was treated like a delicacy. Out of all piroshky she made one or two rolls with poppy seed and we would eat it on Sunday. We are lucky, here in USA poppy seed are cheap, available in most stores and often come already premade with sugar for filling.
My sister calls them Lazy piroshky. She would always bring her piroshky loaded with poppy seed and ohh man… they are good! I made them recently and they are easy to make. The most surprising part to me was the fact that you don’t need to wait for dough to rise. So next time I have unexpected guest, I am making this.
Note: Almost seems like step is skipped, they do not have to rise even after you will roll them all out. Piroshky do double in size while they bake so don’t worry if they look tiny when you pot them inside the oven.
Tip: You can do twice the portion and freeze them for busy day. To warm them up you can use oven or microwave. If you plan to use oven, you should under cook them for about 5 minutes.
Other Russian Piroshki to Try:
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- Combine lukewarm milk with yeast, sugar. Let yeast dissolve for 5 minutes. Add salt, melted margarine and oil. With dough hook mix in flour in small portion.
- Knead the dough for about 15 minutes, until it’s elastic and not sticky.
- Dust your counter with flour and roll out the dough with a rolling pin to very thin rectangle. Brush it with whisked egg, this makes poppy seed stick to the dough. Spread even thin layer of poppy seed.
- Roll up the shorter side, making it into a long string. Flour knife, cut them into 2 inch pieces.
- Place them on baking sheet covered with parchment paper, leaving about an inch of space in between each one. Repeat until you run out of dough.
- Preheat oven to 300F. With whisked egg, brush tops of piroshky. Bake for 30-45 minutes, until golden brown.