Piroshky with Overnight Dough
Piroshky with Overnight Dough are soft, fluffy pastries filled with savory or sweet fillings, made with a slow-rise dough for incredible flavor and texture. These homemade piroshky can be baked or fried and are perfect for snacks, breakfast, or gatherings.
- Prep Time: 20 minutes
- Cook Time: 20–25 minutes
- Total Time: 9–13 hours
- Yield: 12–16 piroshky
- Category: Snack
- Method: Baked
- Cuisine: Eastern European
- Diet: Vegetarian
Ingredients
- 4 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup warm milk
- 2 tablespoons sugar
- 1 large egg
- 4 tablespoons butter, melted
- 1 teaspoon salt
- 1 1/2 cups filling (ground meat or mashed potatoes)
- 1 small onion, finely chopped (for savory filling)
- Oil for frying or extra butter for baking
Instructions
- In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add egg, melted butter, and salt. Gradually mix in flour until a soft dough forms.
- Knead until smooth and elastic. Cover and refrigerate overnight (8–12 hours).
- The next day, bring dough to room temperature.
- Prepare filling by cooking ground meat with onion or using prepared potato filling. Let cool.
- Divide dough into 12–16 pieces and roll each into a circle.
- Add filling to the center, fold over, and pinch edges tightly to seal.
- For frying: heat oil in a pan and cook until golden brown on both sides.
- For baking: preheat oven to 180°C (350°F) and bake for 20–25 minutes until golden.
- Serve warm.
Notes
Overnight fermentation improves flavor and texture significantly.Do not overfill to prevent leaking.Brush with egg wash before baking for a golden finish.Both savory and sweet fillings work well.Let filling cool completely before assembling.
Find it online: https://cookibly.com/piroshky-with-overnight-dough/
