Ingredients: |
Ingredients: FOR the DOUGH:
1 cup milk, warmed to 90º F
1 Tablespoon sugar
1½ teaspoons active dry yeast
3 - 3¼ cups unbleached all purpose flour (or bread flour)
1 egg, room temperature
1 tablespoon salted butter, softened
½ teaspoon salt
1 egg beaten with 1 tablespoon water (for egg wash)
BEEF FILLING:
½ pound ground beef (90% lean)
½ onion, minced
1 tablespoon fresh dill, chopped
½ teaspoon salt
Pinch ground black pepper
1 hard boiled egg, chopped (optional)
CABBAGE FILLING:
1 teaspoon salted butter
½ onion diced
1 cup button mushrooms, chopped
3 cups cabbage, shredded
¾ teaspoon salt
½ teaspoon dried dill
¼ teaspoon ground black pepper
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Directions: |
Directions:FOR the DOUGH:
1. In a bread machine, place dough ingredients, following directions for dough setting. Dough should be soft, sticking slightly to pan as it kneads. Add a little water or flour to adjust dough consistency during first knead as necessary.
2. In bowl of stand mixer, fitted with a dough hook, add warm milk (104º) and sugar. Stir until sugar has dissolved. Sprinkle yeast over top of milk. Let stand for 5-7 minutes until yeast begins to foam. Add 2 cups of flour, egg, softened butter, and salt. Mix everything together. Continue adding last cup of flour, until dough starts to come together. Knead dough with mixer on low speed, 3-5 minutes. The finished dough should be soft, almost sticky, but should pull away from sides of bowl. If it is too sticky, add a little more flour and continue to knead. Remove bowl from the mixer and cover with a damp tea towel. Let dough rise in a warm, draft-free place for 1 hour, until doubled in size.
3. While the dough is rising, make the fillings.
BEEF FILLING:
1. In a large, non-stick saute pan, brown beef and onions together with dill, salt, and pepper for 3-5 minutes. Once beef is cooked through, remove mixture from heat and transfer to medium bowl. Mix in chopped, hard boiled egg, if using. Let filling cool to room temperature before filling rolls.
CABBAGE FILLING:
1. Heat butter in a large non-stick saute pan. Add onions and mushrooms and saute for 3-5 minutes, until soft. Add cabbage, salt, dill, and pepper. Continue to sauté until cabbage has softened, 5-7 minutes. Remove mixture from heat and transfer to a medium bowl. Let filling cool to room temperature before stuffing rolls.
PUTTING it all TOGETHER:
1. Once dough has risen, remove from bread machine or bowl and place on a lightly floured surface. Roll into a log and cut log into 16 roughly even pieces. Roll each piece into ball, and then press or roll into 3-4 inch circle.
2. Fill centre of each circle of dough, with a heaping tablespoon of filling. Gently pull edges of circle up and around filling, pinching edges to seal filling inside. Be sure to pinch seam well, or filling will burst out during baking.
3. Place filled Piroshki, seam side down on a greased baking sheet. Repeat with remaining dough, spacing rolls 2 inches apart. Brush tops with beaten egg. Set them aside to rise until puffy and nearly doubled, about 30 minutes.
4. When rolls are nearly finished proofing, preheat oven to 375º.
5, Bake at for 20-30 minutes, until tops are golden brown.
This dough can also be made by hand, but it is quite sticky to handle.
To freeze for later, place the shaped, filled rolls in a single layer on a baking sheet and freeze overnight. Once they are solid, the rolls can be placed in an airtight bag or container and stored in freezer for 1-2 months.
To cook from frozen, remove rolls from freezer and place on greased baking sheet. Brush frozen rolls with egg wash and let them thaw and rise on baking sheet for 1 hour. Preheat oven to 375º. Bake for 20-23 minutes, until lightly browned. |
This recipe for Baked Piroshki (Russian Stuffed Rolls) is from