Russian Yeast Dough Recipes

TRADITIONAL RUSSIAN PIROZHKI

Traditional Russian Pirozhki image

I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).

Provided by Rex

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 1h50m

Yield 30

Number Of Ingredients 11

Ingredients

2 cups milk, warmed
1 tablespoon white sugar
1 tablespoon active dry yeast
2 tablespoons butter, melted
1 egg
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon butter
½ medium head cabbage, finely chopped
6 hard-cooked eggs, chopped
salt and pepper to taste

Steps:

Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
Bake for 20 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 133.8 calories, Carbohydrate 21.4 g, Cholesterol 53 mg, Fat 3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 1.9 g

RUSSIAN YEAST DOUGH

Russian Yeast Dough image

Grandma's recipe for yeast dough for pirozhki, which are Russian buns stuffed with sweet or savory fillings. The dough can also be used for plain rolls or buns.

Provided by Anna_K.

Categories Bread Yeast Bread Recipes Rolls and Buns

Time 2h55m

Yield 24

Number Of Ingredients 9

Ingredients

2 cups lukewarm milk
2 tablespoons white sugar
1 ounce fresh yeast
3 tablespoons all-purpose flour, or more as needed
4 eggs, divided
3 tablespoons white sugar
⅔ cup melted butter
8 cups all-purpose flour
½ teaspoon salt

Steps:

Combine lukewarm milk and 2 tablespoons sugar in a large bowl and stir to dissolve sugar. Mix 3 tablespoons flour with fresh yeast in a small bowl and add to milk mixture. Let rest in a warm place until mixture is frothy, 15 to 30 minutes.
Beat 3 eggs and 3 tablespoons sugar together in a small bowl. Add to the yeast mixture; stir in melted butter. Add 8 cups flour and salt. Mix until well combined and a soft dough forms; no kneading is necessary.
Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 2 hours.
Punch down dough. Cover and let rise until doubled in volume once again, about 40 minutes.
Turn dough onto a lightly floured surface. Divide dough into 24 equal pieces, or according to your preferred pirozhki recipe, and form into rolls. Place rolls on a lightly greased baking sheet. Beat the remaining egg in a small bowl and glaze rolls with the beaten egg. Cover with a clean kitchen towel and let rest, 20 to 30 minutes.
Preheat oven to 475 degrees F (245 degrees C).
Uncover and bake rolls in the preheated oven until golden, about 15 minutes.

Nutrition Facts : Calories 233.8 calories, Carbohydrate 36.4 g, Cholesterol 46.2 mg, Fat 6.8 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 3.8 g, Sodium 106 mg, Sugar 3.7 g

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