Stuffed Russian buns Viennese dough style ( Pirozhki s yaytsom I lukom: Пирожки с яйцом и луком )

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: margarine

💰Cheaper: vegetable oil

Margarine can reduce saturated fat.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess with fewer calories.

Mix flour, yeast, salt, and sugar in a large bowl.

Warm milk and melt butter together until lukewarm.

Add the milk mixture to the dry ingredients and stir until combined.

Knead the dough on a floured surface until smooth, about 5-7 minutes.

Cover the dough with a cloth and let it rise in a warm place until doubled, about 1 hour.

Prepare the filling by chopping hard-boiled eggs and green onions in a bowl.

Season the filling with salt and black pepper, mixing well.

Once the dough has risen, punch it down and divide it into equal pieces.

Roll each piece into a circle and place a spoonful of filling in the center.

Fold the dough over the filling and pinch the edges to seal.

Place the piroshki on a baking sheet lined with parchment paper.

Brush the tops with egg wash for a golden finish.

Let the piroshki rise again for about 30 minutes.

Preheat the oven to 375°F (190°C).

Bake the piroshki until golden brown, about 20-25 minutes.

Alternatively, heat oil in a pan and fry the piroshki until golden on both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens