How to Make Pirozhki (Russian Stuffed Buns)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

egg

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan substitute that binds well.

Melt the butter and let it cool.

Mix the egg with salt and sugar.

Add flour and milk in two to three different times to achieve the right consistency.

Let the dough rise for three hours or until it floats in water.

Cut the dough into pieces and roll out with a rolling pin.

Place filling in the center, fold over, and pinch the ends to seal.

Transfer to a baking sheet lined with baking paper.

Beat an egg yolk with or without milk and brush over the pirozhki.

Bake in a preheated static oven at 140-150 degrees Celsius for 12-15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens