Eat as if you were in Sochi. Bake up these “buns” and enjoy them with friends as you take in some Olympics coverage. Serve a little borscht on the side and you’ll feel like you’re right there in Russia. Maybe.
This recipe makes a soft, yeasted dough which will pair well with the filling of your choice. I chose to make a traditional filling of potato, cabbage and cheese. (It’s winter! My remaining vegetable stash is mostly cabbage and potato.) They were wonderful right out of the oven, but I think this recipe could have a lot of potential for travelling – planes, snowy road trips – it’s a meal in your hand.
Potato Cabbage Piroshki
3-4 cups AP flour
2 cups whole wheat flour
1/2 c. sugar
2 1/4 teaspoons instant yeast
2 cups milk
1 1/2 tbls. butter
1 tsp. salt
poppy seeds, egg wash (one egg + a little milk) for top before bake
- Warm the milk. In the bowl of your electric mixer, whisk the whole wheat flour, sugar, and yeast together. Add milk. Let sit for about 20 minutes.
- Melt butter. Add this, the eggs, and the salt to the bubbly milk mixture.
- Attach the dough hook to your mixer and insert the bowl with your ingredients. Begin mixing on low. Add flour gradually, one cup at a time, until the dough looks stretchy, but not sticky.
- Knead for another five minutes.
- Cover and set aside in a warm place to rise for 1 hour.
2 cups mashed potatoes
2 tbls. butter
2 cups chopped cabbage (about half of a large cabbage)
1/2 large onion, chopped
1 cup mild white cheddar, grated
3 tbls. chopped fresh dill (or 1 tbls. dried)
1 tbls. chopped fresh chives (or 1/2 tbls. dried)
1/4 tsp. salt
1/4 tsp. caraway
1/2 tsp. white pepper
- In a skillet, melt butter. Saute onion over medium low for about five minutes. Add cabbage. Stir and leave covered for five minutes. (Cooking with the lid on will sweat the ingredients a bit and create a bit of delicious browning on the bottom of the pan.) Remove lid and stir. Cook for a few more minutes until the cabbage is tender. Cool.
- Mix remaining ingredients together.
- Butter a 13 X 9 pan or line with parchment.
- When your dough has risen, flour your counter and cut it into five equal pieces. Cover the pieces that you are not working with.
- Roll one piece out into a flat circle. Cut across middle into six triangular pieces. Place a heaping 1/4 c. of filling on the large side of the triangle. Stretch the large side of the triangle over, seal, and roll. Add each piroshki to your 13 X 9 pan.
(For a beautiful and detailed tutorial about shaping baked piroshki, please see this article.)
- Let rise for 30 minutes up to 1 hour.
- Paint with egg wash. Sprinkle on poppy seeds.
- Bake at 375 for 20 minutes.