Pirozhki Apple Sweet Filled

Be the first to rate

(No Ratings Yet)

Loading...

Soft, golden yeast buns from Russia, wrapped around a warmly spiced apple filling. These sweet pirozhki bake up pillowy in the middle with lightly crisp edges, perfect with tea for an afternoon treat.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 17 gFat
• 9 gSaturated Fat
• 88 gCarbs
• 5 gFiber
• 32 gSugar
• 14 gProtein
• 220 mgSodium
• 310 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 6 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the dough

• 3 1/2 cups (440 g) all-purpose flour, plus more for dusting
• 1 cup (240 ml) whole milk, warmed to 110°F
• 2 1/4 tsp (7 g) active dry yeast
• 1/3 cup (65 g) granulated sugar
• 1/2 tsp fine salt
• 2 large eggs, room temperature
• 1/4 cup (55 g) unsalted butter, melted and cooled

For the apple filling

• 4 medium Granny Smith apples (about 500 g), peeled, cored, and finely diced
• 1/3 cup (65 g) granulated sugar
• 1 tbsp fresh lemon juice
• 1 tsp ground cinnamon
• 2 tsp cornstarch
• 1 tbsp unsalted butter
• 1 pinch of salt

For finishing

• 1 large egg, beaten with 1 tbsp water
• 1 tbsp unsalted butter, melted (for brushing)
• 1 tsp powdered sugar, for dusting

Directions

1. In a small bowl, stir the yeast and 1 teaspoon of the sugar into the warm milk; let stand 8 to 10 minutes until foamy. In a large bowl, whisk the flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture, eggs, and melted butter, stirring until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead 8 to 10 minutes until smooth and elastic, or mix 6 minutes with a stand mixer fitted with the dough hook. Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
3. Meanwhile, make the filling: melt the butter in a saucepan over medium heat. Add the diced apples, sugar, lemon juice, cinnamon, and salt. Cook 5 to 7 minutes, stirring, until the apples soften and release their juices. Sprinkle the cornstarch over the top, stir, and cook 1 more minute until thickened. Transfer to a shallow dish and cool completely.
4. Punch down the risen dough and divide into 16 equal pieces (about 50 g each). Roll each piece into a 4-inch round on a lightly floured surface, keeping the remaining dough covered so it does not dry out.
5. Spoon about 1 1/2 tablespoons of the cooled apple filling into the center of each round. Fold the dough over to form a half-moon, pinch the edges firmly to seal, then twist or crimp the seam. Place seam-side down on a parchment-lined baking sheet, spacing about 2 inches apart.
6. Cover the shaped pirozhki loosely with a clean towel and let rest 20 minutes until slightly puffy. Meanwhile, preheat the oven to 375°F (190°C).
7. Brush the tops with the egg wash and bake 20 to 25 minutes, rotating the pan halfway through, until deep golden brown. Transfer to a wire rack and brush immediately with the melted butter for a soft, glossy crust.
8. Let cool 10 minutes, dust with powdered sugar, and serve warm or at room temperature.

Cook’s Notes

• Use firm, tart apples like Granny Smith or Bramley so the filling holds its shape and does not turn to mush during baking.
• Pinch and twist the seam firmly, then flatten slightly and place seam-down on the tray; otherwise the pirozhki will burst open in the oven.
• To freeze, shape and seal the pirozhki but skip the second rise and egg wash; freeze on a tray, then bag. Thaw overnight in the fridge, rise 30 minutes, wash, and bake.
• For a richer dough, replace half the milk with kefir or buttermilk for a slightly tangier crumb.
• Brush the hot pirozhki with butter the moment they come out of the oven; this keeps the crust tender instead of crisp.

You might also like

European

Kulebyaka Russian Salmon Pie

Desserts

Zephyr Russian Marshmallow

European

Crispy Belarusian-Style Potato Pancakes

European

Russian Pickle Barley Soup with Beef