Cherry Piroshki Recipe (Russian Pastry Buns) | Sweet Buns

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor while reducing saturated fat.

cherries

🥗Healthier: blueberries

💰Cheaper: frozen cherries

Frozen cherries are often more affordable and still flavorful.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: none

Almond milk is lower in calories and can be dairy-free.

Add lukewarm milk to a jug and add half of the sugar; mix well.

Add dry yeast to the mixture and leave it aside to activate.

Once activated, add eggs, sour cream, and melted cold unsalted butter; mix everything together.

Add vanilla extract to the mixture and stir.

In a mixing bowl, combine flour, remaining sugar, and a little bit of salt; mix.

Using a dough hook, slowly add the wet mixture to the dry ingredients while mixing.

Scrape the sides of the bowl with a spatula to incorporate all the flour.

Continue adding flour until the mixture is fully incorporated; the dough will be soft and sticky.

Use oiled or floured hands to remove the dough from the hook and knead it on a floured surface, adding flour as needed.

Place the dough in a greased bowl, cover with cling film, and let it rise in a warm place until doubled in size.

While the dough rises, prepare the cherry filling: defrost cherries and separate the juice.

In a bowl, mix cornstarch with cherry juice until smooth.

In a saucepan, combine cherries, sugar, butter, and a pinch of cinnamon; cook until the butter melts and the mixture boils.

Add the cornstarch mixture to the cherry filling, stirring constantly over medium heat until it thickens; transfer to another bowl to cool completely.

To make the crumble topping, mix sugar, flour, and cold butter in a bowl using fingers or a food processor until crumbly.

Once the cherry filling has cooled, pinch off pieces of dough and roll them out on a floured surface.

Add one tablespoon of cherry filling to each piece of dough and seal it by pinching the edges together.

Place the shaped piroshki onto parchment paper and let them rise again for about half an hour.

Brush the tops with egg wash and sprinkle the crumble topping over each piroshki.

Bake in a preheated oven at 180°C (350°F) for 20-25 minutes until golden brown.

Let the piroshki cool on a cooling rack before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens