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.
Course Breakfast, Dessert, Snack
Cuisine Russian
Prep Time 25 minutesminutes
Cook Time 55 minutesminutes
time to rise 1 hourhour30 minutesminutes
Servings 20pieces
Ingredients
for the dough
150gkefirlukewarm
125mlmilklukewarm
100mlvegetable oilroom-warm
40gsugar
approx. 500gflour
7gdry yeast
1/2tspsalt
for the filling
300grhubarbpeeled
approx. 100gsugar
10gcornstarch
for the coating
1eggroom-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.