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Rhubarb piroshki – Russian buns with rhubarb filling

Rhubarb piroshki – Russian buns with rhubarb filling

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Fluffy yeast dough and fruity rhubarb filling are combined in these Russian buns from the oven. They taste airy, moist, sweet-sour. The piroshki with rhubarb are ideal for breakfast, dessert or as a snack in between. You can easily make them yourself with ordinary ingredients. You can find a detailed rhubarb piroshki recipe with exact quantities and step-by-step instructions here at the very bottom.

Refining the rhubarb filling

You can refine the rhubarb filling for the piroshki with vanilla sugar. Just mix it into the regular sugar with cornstarch. Or you can add chopped nuts to the filling. In addition, the buns filled with a mixture of rhubarb and various fruits taste delicious. For example, strawberries or apples go well with it. Cut the fruit into small cubes and place them together with rhubarb on the dough pieces.

Piroshki with rhubarb filling

A change from the classic pastry with rhubarb

Want to make something fancy with rhubarb this year during rhubarb season? Then this recipe might be just the thing for you. The rhubarb piroshki taste heavenly delicious and are a change from the classic pastries with rhubarb, such as rhubarb pound cake. In addition, the small sweet buns are an eye-catcher on the dining table and can be eaten directly from the hand.

For breakfast, dessert or for a snack in between meals

The Russian rhubarb piroshki are ideal to start the day if you like a sweet breakfast. Moreover, you can serve them for dessert after dinner with a cup of tea, coffee or a glass of (plant) milk. They are also perfect as a sweet snack between meals and to take with you on the go, for example to work or hiking.

Russian piroshki with rhubarb

How to make piroshki with rhubarb vegan?

By the way, you can easily make the rhubarb piroshki vegan. To do this, replace kefir in the recipe with a vegan yogurt alternative, including soy yogurt. Instead of milk, use a plant-based milk alternative, such as soy, lupine, coconut, oat or almond drink. Instead of an egg, brush the rhubarb piroshki with plant milk mixed with a pinch of turmeric powder. You have a vegan recipe for Russian buns with rhubarb filling.

The rhubarb piroshki are

  • fruity,
  • fluffy,
  • moist,
  • soft,
  • sweet-sour,
  • very tasty,
  • ideal for breakfast, dessert or as a snack,
  • easy to make with common ingredients,
  • a change from the usual pastry during rhubarb season.

Buns filled with rhubarb from the oven

Rhubarb piroshki recipe

The recipe for Russian piroshki with rhubarb filling is very simple, just takes some time for the yeast dough to rise. Here you can get a rough idea of how the preparation goes, and what you need for the recipe. You can find the exact quantities and step-by-step instructions for making the rhubarb piroshki here below in the box recipe.

For the yeast dough you need

  • lukewarm kefir,
  • lukewarm milk,
  • room-warm vegetable oil,
  • flour,
  • yeast – I had dry yeast,
  • some sugar and salt.

For the filling you need

  • rhubarb – peeled,
  • sugar
  • and cornstarch.

To coat the buns with rhubarb add an egg.

How to make Russian piroshki with rhubarb filling: here’s how to do it (Check out the detailed recipe below.)

  1. First, knead a soft yeast dough from the ingredients and let it rise for 1 hour.
  2. For the filling, cut the rhubarb into small cubes and mix sugar with cornstarch.
  3. Now divide the dough into small pieces, fill them with the sugar-starch mixture and rhubarb cubes and form filled buns.
  4. Spread the buns with rhubarb on a baking tray and let them rise for 30 minutes. Then brush them with beaten egg and bake them at 180 °C for about 25 minutes. Done!

Russian buns with rhubarb from the oven

How to make Russian buns with rhubarb filling: tips and tricks

  • You can replace kefir with natural yogurt.
  • Instead of dry yeast you can use fresh yeast. For the recipe below you will need 21 g of it.
  • To make the rhubarb piroshki taste more than just dough, try to fill the dough as full as possible with rhubarb. But at the same time, put only as many rhubarb cubes on a piece of dough as you can close tightly in the dough pocket without the dough tearing.
  • You can adjust the amount of sugar for the filling according to your taste.
  • Cornstarch in the filling ensures that as little juice as possible escapes from the buns during baking.

Have you made rhubarb piroshki using this recipe? I’m looking forward to your result, your star rating and your comment here below on how you succeeded and tasted the sweet buns with rhubarb filling.

Got an appetite for more sweet filled piroshki? Try:

Rhubarb piroshki – Russian buns with rhubarb filling

Rhubarb piroshki

Fluffy yeast dough and fruity rhubarb filling are combined in these Russian buns from the oven. They taste airy, moist, sweet-sour. Piroshki with rhubarb are ideal for breakfast, dessert or as a snack between meals. According to the recipe, you can easily make them yourself with ordinary ingredients.
Prep Time 25 mins
Cook Time 55 mins
time to rise 1 hr 30 mins
Course Breakfast, Dessert, Snack
Cuisine Russian
Servings 20 pieces

Ingredients
  

for the dough

  • 150 g kefir lukewarm
  • 125 ml milk lukewarm
  • 100 ml vegetable oil room-warm
  • 40 g sugar
  • approx. 500 g flour
  • 7 g dry yeast
  • 1/2 tsp salt

for the filling

  • 300 g rhubarb peeled
  • approx. 100 g sugar
  • 10 g cornstarch

for the coating

  • 1 egg room-warm

Instructions
 

Preparation of the dough

  • Mix kefir, milk, vegetable oil, sugar and salt in a mixing bowl.
  • Add dry yeast and flour in batches and knead into a soft dough. Then knead the dough for about 10 minutes and let it rise covered in a warm place for 1 hour.

Preparation of the filling

  • Cut peeled rhubarb into small cubes.
  • Mix sugar with cornstarch.

Preparation of the rhubarb piroshki

  • Divide the dough into small pieces (in my case 20 pieces of 44 - 45 g each) and flatten each piece of dough.
  • Put about 1 tsp of sugar-starch mixture on each dough piece and place rhubarb cubes on it, fold the sides of the dough piece together, stick them carefully and press the resulting filled buns just slightly flat.
  • Spread the rhubarb piroshki on a baking sheet lined with parchment paper and let them rise in a warm place for 30 minutes.
  • Brush the rhubarb piroshki with a beaten egg and bake them in a preheated oven at 180 °C top and bottom heat for about 25 minutes.

Notes

  • You can replace kefir with natural yogurt.
  • Instead of dry yeast you can also use fresh yeast. For the recipe you will need 21 g of it.
  • So that the rhubarb piroshki don't just taste like dough, try to fill the dough as full as possible with rhubarb. At the same time, however, put only as many rhubarb cubes on a piece of dough as you can close tightly in the dough pocket without the dough tearing.
  • You can adjust the amount of sugar for the filling to taste.
  • Note the detailed tips and tricks for making the rhubarb piroshki at the top of the post.
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