Helen Rennie | Potato Pirozhki /Piroshki (Stuffed Yeast Buns) @helenrennie | Uploaded 2 years ago | Updated 5 hours ago
Potato Pirozhki / Piroshki (Stuffed Yeast Buns)
inspired by @Alex&Milana
Milana's Pirozhki youtu.be/M94-T5je84E
00:00 Intro
00:49 The Dough
03:31 Potato Filling
06:52 Filling Pirozhki
09:25 Baking Pirozhki
10:13 Rewarming Pirozhki
10:52 Making the Dough a Day Ahead
11:13 Preventing the Bottom from Burning
Note: When you watch me make the filling in the video, you’ll notice that I am using less ingredients than I am writing on the screen and in this recipe. That’s because I was planning to fill some of the dough with a different filling. The amounts I am giving you will make enough filling for all 20 buns with a bit to spare in case your will power is as bad as mine and you end up snacking on some potatoes on the side.
Makes 20 pirozhki
Dough:
40g butter, melted and warm, but not hot
100g heavy cream
220g buttermilk
10g SAF instant yeast (3.5 tsp)
450g unbleached all-purpose flour
8.4g salt (that’s 1 Tbsp Diamond Crystal Kosher Salt or 1.5 tsp table salt)
40g granulated sugar
2 yolks + enough water to get to 36g (from the fridge or room temp)
Warm the cream and buttermilk to 105F (40.5C). Stir in the yeast and stir to dissolve. Add the yolk and butter and whisk well. Combine flour, salt and sugar in a bowl of a stand mixer (or any large bowl) and whisk. Pour the wet into the dry and mix with a dough hook on first speed until a dough forms. Scrape down the bowl Turn up the speed to medium low (3 on kitchenaid) and knead for 4 minutes scraping down half way through. For instructions on hand kneading see this video. youtu.be/hOen7VmSNPU?t=402
Place in an oiled bowl, cover with plastic and rise in a warm place until tripled or even quadrupled, 1-2 hours.
Sauteed Onions for Potato Filling:
1 large or 2 small yellow onions, diced (200-250g)
2 Tbsp butter
2 Tbsp olive oil
Salt
Set a medium skillet over medium heat. Add the butter and oil. When the butter melts, add the onions and a generous pinch of salt. Cook stirring occasionally until completely translucent and golden brown, about 20 min.
Potato Filling:
2 Lb (900g) yukon gold or some other boiling potatoes
Salt
5 Tbsp butter
Black pepper
60g grated aged cheddar or farmer’s cheese
The onions from the above recipe
Peel the potatoes and cut into big chunks. Put into a medium pot and cover with cold water. Cover with a lid, bring to a boil, uncover, reduce heat to low, add plenty of salt, and simmer gently until tender, about 20 min. Drain the potatoes, return to the pot, set over medium heat and cook, stirring often until they get fluffy and leave a residue on the bottom of the pot, about 4 minutes. Add the butter and pepper and mash. Add the cheese and mash. Stir in the onions, taste and correct for salt. Cool completely.
Shaping and Baking Pirozhki:
For the egg wash: 1 yolk plus 2 Tbsp heavy cream or milk
2 Tbsp melted butter for brushing the finished pirozhki
Dump the dough onto a lightly floured work surface and give it 2 letter turns, cut into 40g pieces, and roll them into balls. Keep all the pieces of dough covered with plastic at all times. Place each ball on the work surface seam side up and stretch into a circle without adding flour to the top, add the filling (I use 45g per pirozhok) and seal tightly. Place on a parchment lined baking sheet seam side down. You’ll need 2 half sheets (18x13 inches) to fit 20 pirozhki. Cover with plastic and let puff just a little, about 20 minutes at warm room temp while shaping the next 10 buns. Brush with the egg wash. Bake in the middle of a preheated 400F (200C) oven until golden brown, about 15 min, rotating the pan after 10 min. Immediately brush with melted butter and let cool on a rack for 10 min. Repeat with the second half sheet. Serve very warm.
To save for later and rewarm:
Cool to room temp, put into an airtight container and refrigerate for up 3 days. Wrap tightly in foil in a single layer. Bake at 350F (180C) for 15 min.
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: https://www.facebook.com/HelensKitche...
INSTAGRAM: instagram.com/helen.rennie
Potato Pirozhki / Piroshki (Stuffed Yeast Buns)
inspired by @Alex&Milana
Milana's Pirozhki youtu.be/M94-T5je84E
00:00 Intro
00:49 The Dough
03:31 Potato Filling
06:52 Filling Pirozhki
09:25 Baking Pirozhki
10:13 Rewarming Pirozhki
10:52 Making the Dough a Day Ahead
11:13 Preventing the Bottom from Burning
Note: When you watch me make the filling in the video, you’ll notice that I am using less ingredients than I am writing on the screen and in this recipe. That’s because I was planning to fill some of the dough with a different filling. The amounts I am giving you will make enough filling for all 20 buns with a bit to spare in case your will power is as bad as mine and you end up snacking on some potatoes on the side.
Makes 20 pirozhki
Dough:
40g butter, melted and warm, but not hot
100g heavy cream
220g buttermilk
10g SAF instant yeast (3.5 tsp)
450g unbleached all-purpose flour
8.4g salt (that’s 1 Tbsp Diamond Crystal Kosher Salt or 1.5 tsp table salt)
40g granulated sugar
2 yolks + enough water to get to 36g (from the fridge or room temp)
Warm the cream and buttermilk to 105F (40.5C). Stir in the yeast and stir to dissolve. Add the yolk and butter and whisk well. Combine flour, salt and sugar in a bowl of a stand mixer (or any large bowl) and whisk. Pour the wet into the dry and mix with a dough hook on first speed until a dough forms. Scrape down the bowl Turn up the speed to medium low (3 on kitchenaid) and knead for 4 minutes scraping down half way through. For instructions on hand kneading see this video. youtu.be/hOen7VmSNPU?t=402
Place in an oiled bowl, cover with plastic and rise in a warm place until tripled or even quadrupled, 1-2 hours.
Sauteed Onions for Potato Filling:
1 large or 2 small yellow onions, diced (200-250g)
2 Tbsp butter
2 Tbsp olive oil
Salt
Set a medium skillet over medium heat. Add the butter and oil. When the butter melts, add the onions and a generous pinch of salt. Cook stirring occasionally until completely translucent and golden brown, about 20 min.
Potato Filling:
2 Lb (900g) yukon gold or some other boiling potatoes
Salt
5 Tbsp butter
Black pepper
60g grated aged cheddar or farmer’s cheese
The onions from the above recipe
Peel the potatoes and cut into big chunks. Put into a medium pot and cover with cold water. Cover with a lid, bring to a boil, uncover, reduce heat to low, add plenty of salt, and simmer gently until tender, about 20 min. Drain the potatoes, return to the pot, set over medium heat and cook, stirring often until they get fluffy and leave a residue on the bottom of the pot, about 4 minutes. Add the butter and pepper and mash. Add the cheese and mash. Stir in the onions, taste and correct for salt. Cool completely.
Shaping and Baking Pirozhki:
For the egg wash: 1 yolk plus 2 Tbsp heavy cream or milk
2 Tbsp melted butter for brushing the finished pirozhki
Dump the dough onto a lightly floured work surface and give it 2 letter turns, cut into 40g pieces, and roll them into balls. Keep all the pieces of dough covered with plastic at all times. Place each ball on the work surface seam side up and stretch into a circle without adding flour to the top, add the filling (I use 45g per pirozhok) and seal tightly. Place on a parchment lined baking sheet seam side down. You’ll need 2 half sheets (18x13 inches) to fit 20 pirozhki. Cover with plastic and let puff just a little, about 20 minutes at warm room temp while shaping the next 10 buns. Brush with the egg wash. Bake in the middle of a preheated 400F (200C) oven until golden brown, about 15 min, rotating the pan after 10 min. Immediately brush with melted butter and let cool on a rack for 10 min. Repeat with the second half sheet. Serve very warm.
To save for later and rewarm:
Cool to room temp, put into an airtight container and refrigerate for up 3 days. Wrap tightly in foil in a single layer. Bake at 350F (180C) for 15 min.
Support my channel
patreon.com/helenrennie
My cooking classes in the Boston area:
http://www.helenrennie.com
FACEBOOK: https://www.facebook.com/HelensKitche...
INSTAGRAM: instagram.com/helen.rennie
