How to Make Ukrainian Sour Cherry Piroshki (Piroshki s vishnei)

sour cherries

🥗Healthier: fresh cherries

💰Cheaper: frozen cherries

Frozen cherries are often less expensive and available year-round.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat option while margarine is usually cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free option, while water can be used to reduce costs.

Welcome to the kitchen; introduce the recipe for sour cherry piroshki.

Mention using sour cherries in juice from a Russian store or brands like Sophia from Italian stores.

Advise that fresh sour cherries can be used but require pitting, and frozen cherries need added sugar.

Start making the dough by measuring 250 milliliters of warm milk (1 cup) and letting it reach room temperature.

Melt butter in the microwave (amount not specified).

Measure out 450 grams of flour using a kitchen scale.

Add 1 teaspoon of salt to the flour and mix.

In a bowl, combine warm milk with 1 tablespoon of sugar and 2 teaspoons of yeast; let sit for 10-15 minutes until foamy.

Drain sour cherries from their juice and set aside.

Add the melted butter, 3 more tablespoons of sugar, 1 egg, and 2 tablespoons of vegetable oil to the yeast mixture after it foams.

Mix the wet ingredients and then add them to the flour mixture.

Use a standing mixer on low speed to knead the dough for about 5 minutes, checking consistency.

If the dough is too wet, add a tablespoon and a half of flour until it comes together and is not sticky.

Cover the dough with plastic wrap and a towel; let it rise in a warm place for about 1-2 hours until doubled in size.

Prepare the cherries by mixing them with about 1 tablespoon of flour to absorb excess juice.

Roll out the dough and fill with cherry mixture; shape into piroshki.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens