A friend of mine brought those piroshki one day to school and shared them with me. I made my mom call her mom and get a recipe. Ever since then they have become my family’s favorite. This dough is perfect for any sweet filled piroshki; I prefer poppy seeds for filling. If you are in for savory piroshki, I have you covered with my sister’s recipe – (recipe/138). I’ve been learning my camera and took lots of pictures this time. Although these are not hard to make, hopefully it will make things even easier! My Kitchen Aid Mixer is very helpful with kneading process.
Other Piroshki Recipes to Try:
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- 2 cups poppy seed filling
- In a small bowl, combine yeast with half a cup of warm milk and one tablespoon of sugar. Let the ingredients rest on the counter for 10 minutes.
- By hand or using a stand mixer, combine eggs with milk, salt, sugar, oil, vanilla, and sour cream.
- Add 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.
- Using your hands or a stand mixer, mix in the remaining flour in by thirds.
- Knead the dough until it turns elastic (at least 10 minutes).
- Let dough rise for an hour.
- With lightly oiled hands, making small balls out of the dough. Flatten outa dough ball with your fingers and place a dollop of poppy seed filling inside.
- Fold over the sides and pinch the edges together to seal the dough.
- Fill a deep skillet with 2-3 cups of canola or vegetable oil and set to medium/low heat. Flipping periodically with a fork, fry the piroshky until they turn golden brown all over.
- Lay piroshky on a plate lined with paper towels to soak up excess oil. Serve warm and enjoy!