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Piroshki with carrots – vegan recipe for sweet filled buns

Piroshki with carrots – vegan recipe for sweet filled buns

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Juicy, fluffy and so delicious taste these piroshki with sweet carrot filling. They are perfect for dessert with tea or coffee, for breakfast or for snacking in between. With a few common ingredients that you may already have at home, you can make these Russian filled buns in a pan yourself. They are vegan and can alternatively be prepared in the oven. You can find a detailed recipe for the sweet piroshki with carrots with exact quantities and step-by-step instructions here at the very bottom.

Refining the sweet carrot filling

You can refine the sweet carrot filling for the piroshki as you like. For example, cinnamon or gingerbread spices are ideal. You can also add orange or lemon zest or dried fruit to the carrots. This way, you not only spice up the sweet filled buns in terms of taste, but also make them even more aromatic.

Sweet carrot piroshki

For afternoon tea, a little snack in between or for on the go

The Russian piroshki with juicy carrot filling can be enjoyed as a dessert with a cup of tea, coffee or a glass of (plant) milk. They are also ideal for breakfast or as a sweet snack between meals. They’re also convenient to take with you on the go, for example, to work or hiking.

A change of pace on the Easter table

This year you want to bring a change to the Easter table and make something fancy for Easter instead of carrot cake, Easter lamb cake or yeast bread? Then how about these sweet filled piroshki with carrots? Since they contain no animal products, they’re perfect for a vegan Easter table, too. At Easter brunch, your loved ones are guaranteed to be delighted with these sweet filled buns in a pan.

Russian buns with sweet carrot filling

Baking piroshki with carrots in the oven

If you don’t like fried pastry, you can bake the Russian carrot piroshki in the oven. In this case, spread the filled buns on a baking sheet lined with baking paper with plenty of space between them after you have formed them and let them rise in a warm place for about 20-30 minutes. Then bake them in a preheated oven at 180 °C top and bottom heat for about 20 minutes. Alternatively, you can brush the filled buns with a little plant milk mixed with a pinch of turmeric powder before baking to give them a nice golden brown color.

Sweet piroshki with carrots are

  • fluffy,
  • juicy,
  • soft,
  • aromatic,
  • very tasty,
  • vegan,
  • ideal for dessert with tea or coffee,
  • easy to make with ordinary ingredients,
  • like grandma used to make in Russia.

Russian piroshki with sweet carrot filling

Vegan recipe for piroshki with sweet carrot filling

The vegan recipe for the sweet carrot piroshki is very simple, but it takes some time, because the yeast dough must rise well. Here you can form 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 Russian piroshki with sweet carrot filling in the box recipe below.

For the yeast dough you only need

  • lukewarm water,
  • flour,
  • yeast – I had fresh yeast,
  • some sugar and salt
  • and some vegetable oil.

For the carrot filling you need

  • raw carrots,
  • some sugar
  • and vegetable oil for frying.

How to make Russian piroshki with carrots (See the detailed recipe below.)

  1. First you knead a soft yeast dough from the ingredients, let it rise for about 1 hour, knead it briefly and let it rise for another 30 minutes.
  2. In the meantime you can make the filling. Grate the carrots finely and fry them briefly in a little vegetable oil. Then add sugar and fry it for a short time.
  3. Now divide the dough into small pieces, fill them with carrots and form filled buns. Then fry them in vegetable oil until golden brown. Done!

Russian sweet filled buns in a pan

How to make sweet carrot piroshki: tips and tricks

  • You can adjust the amount of sugar for the filling according to your taste.
  • You can refine the carrot filling with different spices and flavors. See my notes above.
  • Instead of fresh yeast you can use dry yeast. For the recipe below you need 6 g of it.
  • It is important that the water is lukewarm and the rest of the ingredients are at room temperature, so that the yeast dough can rise quickly.
  • Instead of water you can use any plant milk.
  • The amount of flour given in the recipe may vary. Therefore, add the flour in portions until the yeast dough has the right consistency. It should be very soft and a bit sticky before kneading, but not mushy and not too firm or dry.
  • Grease the work surface and possibly your hands, if the dough is a bit sticky, only lightly with vegetable oil when shaping the filled buns. Under no circumstances should the dough pieces float in vegetable oil, otherwise the sides will not stick together.
  • Instead of frying the piroshki with carrots you can bake them in the oven. Read more info about it here above.

Video recipe for sweet piroshki with carrots

By the way, on my Youtube channel you can find a short video for the Russian piroshki with carrots. There you can watch exactly how to make the sweet filled buns yourself. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.

Did you make piroshki with sweet carrot filling using this recipe? I’m looking forward to your result, your star rating and your comment here below, how you succeeded and tasted the sweet filled buns in a pan.

Piroshki with carrots – vegan recipe for sweet filled buns

Sweet piroshki with carrot filling

Juicy, fluffy and so delicious taste the piroshki with sweet carrot filling. They are perfect for dessert with tea or coffee, for breakfast or for snacking in between. With a few common ingredients that you may already have at home, you can make the Russian filled buns in a pan yourself using this recipe. They are vegan and can alternatively be prepared in the oven.
Prep Time 35 mins
Cook Time 40 mins
Dough rising time 1 hr 30 mins
Course Breakfast, Dessert, Snack, Trifle
Cuisine Russian
Servings 17 piroshki

Ingredients
  

for the dough

  • 250 ml water (lukewarm)
  • approx. 420 g flour
  • 17 g fresh yeast
  • 20 g sugar
  • 1/2 tsp salt
  • 1 tbsp vegetable oil (room-warm)
  • vegetable oil for the work surface
  • vegetable oil for frying

for the filling

  • 450 g raw carrots
  • 50 g sugar
  • vegetable oil for frying

Instructions
 

Preparation of the dough

  • Dissolve fresh yeast and sugar in lukewarm water.
  • Add salt and vegetable oil and mix.
  • Add flour in portions and knead into a soft, somewhat sticky dough. Then knead the dough for about 10 minutes and let it rise covered in a warm place for 1 hour.
  • Knead the dough briefly and let it rise for another 30 minutes.

Preparation of the filling

  • Finely grate carrots, put them in the pan with a little vegetable oil and fry them over medium heat, stirring, for 5 minutes.
  • Add sugar and continue stir-frying them for about 5 more minutes.

Preparation of the piroshki

  • Lightly grease the work surface with vegetable oil.
  • Divide the dough into small pieces and flatten each piece.
  • Put the carrot filling on each piece of dough, fold its sides together, stick them and flatten the resulting filled buns a bit.
  • Put plenty of vegetable oil into the pan and heat it. Fry the piroshki with carrot filling in it over low to medium heat until golden brown on both sides.

Notes

  • You can adjust the amount of sugar for the filling according to your taste.
  • You can add different spices and flavors to the carrot filling.
  • Instead of fresh yeast you can use dry yeast. For the recipe you need 6 g of it.
  • The amount of flour may vary. Therefore, add the flour in portions until the yeast dough has the right consistency. It should be very soft and a bit sticky before kneading, but not mushy and not too firm or dry.
  • Grease the work surface and possibly your hands, if the dough is a bit sticky, only lightly with vegetable oil when shaping the filled buns. Under no circumstances should the dough pieces float in vegetable oil, otherwise the sides will not stick together.
  • Note the detailed tips and tricks for making the sweet piroshki with carrots above in the post.
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