Baked Piroshki Jul 29 Written By Sarah Truesdell PrintBaked PiroshkiYield: 1 9x13 panAuthor: Sarah TruesdellIngredientsfor the Dough1 cups warm milk1 ½ tsp active dry yeast1/4 cup sugar, divided3 cups+ bread flour1 eggs1 egg yolk1 tbsp melted butter1 tsp salt1 egg, beaten for egg washPotato Filling4-5 medium potatoes (yellow preferred)2-3 tbsp butter1/2 medium onion1 tbsp butter Cabbage filling1/2 small head of cabbage2 medium carrots1 large sweet onion5 to 7 mushrooms (white or cremini)1 large red bell pepper2 tsp white wine vinegar or vinegar1 tsp salt1 tsp black pepper, ground1 tsp smoked paprika1/2 tsp ground coriander3 garlic cloves finely mincedInstructionsMake the doughTurn oven on to lowest temperature setting. Let preheat for ten minutes then turn off.In a large mixing bowl, or bowl of a stand mixer, combine 1 cup of luke warm milk with 1 1/2 tsp of yeast.Add 1/2 cup bread flour and 2 tablespoons of sugar. Stir together until blended and let it rise at room temperature for 20 minutes in your warm, but not hot oven.Remove from oven, turn oven back on to lowest temperature setting for ten minutes, then turn off.Whisk in the 1 egg plus 1 egg yolk, remaining 2 tablespoons of sugar, 1 tablespoon melted butter and 1 tsp salt. Now using the dough hook, add the flour 1/2 cup at a time letting it blend into the dough before adding the next cup. Add flour until it pulls away from the sides of the bowl. Knead with the mixer or by hand for ten minutes, until a strong windowpane is formed.Cover with plastic wrap and let rise in the warm, but not hot oven for 1 hour, or until about tripled in volume.Transfer your dough to a good non-stick surface and cut into 3 equal pieces. Working with one piece at a time, roll each piece of dough into a 12" circle.Cut each circle with a pizza cutter into 6 equal triangles. Place about 1-2 tablespoons of filling onto the middle of the wide portion of each triangle.To Roll: pinch the two edges together over the filling and seal all the way down. Seal the dough to the base over the filling. Fold in the little corners and roll it forward.Once the piroshki are rolled up, place on a parchment lined 9x13 baking sheet 1/2" apart with the flap side facing down so they aren't tempted to unroll. Let the piroshki rise in a warm spot for 20-40 minutes. The will puff up nicely and will be touching each other. Preheat oven to 350˚F.Crack an egg and remove half of the egg white. Whisk together remaining white and yolk with a splash of milk. Brush the tops of the piroshki with the beaten egg. Bake at 350˚F for 20 minutes or until the tops are golden brown.Make the Potato FillingPeel and medium dice the potatoes. Fill a medium pot with sliced potatoes and add water until potatoes are almost covered. Add salt. Bring to a boil over high heat, then cover and reduce heat to a light boil. Boil 18-20 minutes, or until a knife easily pierces potatoes.Meanwhile, dice the onion. Heat a tablespoon of butter in a large saute pan. Add onions and saute onions until they begin to brown. Remove from heat.Drain and add butter to mash the potatoes. Stir in caramelized onions and salt and pepper to taste.Make the Cabbage FillingFinely shred cabbage by slicing thinly crosswise after removing the core.Grate the carrots using a box grater or food processor. Dice the onion. Thinly slice the mushrooms. Remove the core and stem of the pepper and thinly slice.Heat a large frying pan or Dutch oven with a generous splash of oil (olive oil or sunflower oil is best) to medium heat. Add carrots and onion and sauté until golden brown. Add bell pepper, garlic and mushrooms to pan and continue cooking for another 5 minutes. Once the mushrooms start sticking bit to the pan, deglaze the pan with a couple of tablespoons of white wine vinegar.Add cabbage and cover with lid and braise over medium/low heat for 18 to 20 minutes until cabbage is tender. Remove from heat and let cool before using.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahla Sarah Truesdell
Baked Piroshki Jul 29 Written By Sarah Truesdell PrintBaked PiroshkiYield: 1 9x13 panAuthor: Sarah TruesdellIngredientsfor the Dough1 cups warm milk1 ½ tsp active dry yeast1/4 cup sugar, divided3 cups+ bread flour1 eggs1 egg yolk1 tbsp melted butter1 tsp salt1 egg, beaten for egg washPotato Filling4-5 medium potatoes (yellow preferred)2-3 tbsp butter1/2 medium onion1 tbsp butter Cabbage filling1/2 small head of cabbage2 medium carrots1 large sweet onion5 to 7 mushrooms (white or cremini)1 large red bell pepper2 tsp white wine vinegar or vinegar1 tsp salt1 tsp black pepper, ground1 tsp smoked paprika1/2 tsp ground coriander3 garlic cloves finely mincedInstructionsMake the doughTurn oven on to lowest temperature setting. Let preheat for ten minutes then turn off.In a large mixing bowl, or bowl of a stand mixer, combine 1 cup of luke warm milk with 1 1/2 tsp of yeast.Add 1/2 cup bread flour and 2 tablespoons of sugar. Stir together until blended and let it rise at room temperature for 20 minutes in your warm, but not hot oven.Remove from oven, turn oven back on to lowest temperature setting for ten minutes, then turn off.Whisk in the 1 egg plus 1 egg yolk, remaining 2 tablespoons of sugar, 1 tablespoon melted butter and 1 tsp salt. Now using the dough hook, add the flour 1/2 cup at a time letting it blend into the dough before adding the next cup. Add flour until it pulls away from the sides of the bowl. Knead with the mixer or by hand for ten minutes, until a strong windowpane is formed.Cover with plastic wrap and let rise in the warm, but not hot oven for 1 hour, or until about tripled in volume.Transfer your dough to a good non-stick surface and cut into 3 equal pieces. Working with one piece at a time, roll each piece of dough into a 12" circle.Cut each circle with a pizza cutter into 6 equal triangles. Place about 1-2 tablespoons of filling onto the middle of the wide portion of each triangle.To Roll: pinch the two edges together over the filling and seal all the way down. Seal the dough to the base over the filling. Fold in the little corners and roll it forward.Once the piroshki are rolled up, place on a parchment lined 9x13 baking sheet 1/2" apart with the flap side facing down so they aren't tempted to unroll. Let the piroshki rise in a warm spot for 20-40 minutes. The will puff up nicely and will be touching each other. Preheat oven to 350˚F.Crack an egg and remove half of the egg white. Whisk together remaining white and yolk with a splash of milk. Brush the tops of the piroshki with the beaten egg. Bake at 350˚F for 20 minutes or until the tops are golden brown.Make the Potato FillingPeel and medium dice the potatoes. Fill a medium pot with sliced potatoes and add water until potatoes are almost covered. Add salt. Bring to a boil over high heat, then cover and reduce heat to a light boil. Boil 18-20 minutes, or until a knife easily pierces potatoes.Meanwhile, dice the onion. Heat a tablespoon of butter in a large saute pan. Add onions and saute onions until they begin to brown. Remove from heat.Drain and add butter to mash the potatoes. Stir in caramelized onions and salt and pepper to taste.Make the Cabbage FillingFinely shred cabbage by slicing thinly crosswise after removing the core.Grate the carrots using a box grater or food processor. Dice the onion. Thinly slice the mushrooms. Remove the core and stem of the pepper and thinly slice.Heat a large frying pan or Dutch oven with a generous splash of oil (olive oil or sunflower oil is best) to medium heat. Add carrots and onion and sauté until golden brown. Add bell pepper, garlic and mushrooms to pan and continue cooking for another 5 minutes. Once the mushrooms start sticking bit to the pan, deglaze the pan with a couple of tablespoons of white wine vinegar.Add cabbage and cover with lid and braise over medium/low heat for 18 to 20 minutes until cabbage is tender. Remove from heat and let cool before using.Did you make this recipe?Tag @sugarbysarah on instagram and hashtag it #bakewithsarahla Sarah Truesdell
