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Piroshki with apple jam recipe
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Piroshki with apple jam

So airy, soft, fruity, light, aromatic and heavenly delicious are the apple piroshki. Easy and with few ingredients you can make the sweet Russian buns yourself with this recipe. They are perfect for dessert and breakfast with a cup of coffee or tea.
Course Breakfast, Dessert
Cuisine Russian
Prep Time 20 minutes
Cook Time 30 minutes
Dough rising time 2 hours
Servings 20 piroshki

Ingredients

for the dough

  • 250 ml milk lukewarm
  • 70 g butter
  • 90 g sugar**
  • 1 egg room warm
  • 1 egg white room warm
  • approx. 580 g flour**
  • 21 g fresh yeast
  • 1/2 tsp salt
  • 1 tbsp rum alternatively
  • 1 pinch of vanilla bean**
  • flour for the work surface

for the filling

for the coating

  • 1 egg yolk room warm
  • 1 tbsp milk room warm

Instructions

Preparation of the dough

  • Melt butter and let it cool to lukewarm.
  • Dissolve fresh yeast in lukewarm milk.
  • Add melted butter, sugar, egg, egg white, vanilla, salt and rum and mix.
  • Add flour in batches and knead into a soft, slightly sticky dough.
  • Knead the dough for 7 - 8 minutes and let it rise covered in a warm place for 1.5 hours.

Preparation of the piroshki

  • On a floured work surface, divide the dough into 20 equal pieces (about 55 g each for me), shape each piece of dough into a ball and let the dough balls rest for 10 minutes.
  • Flatten each dough ball into a circle, put about 1 teaspoon of apple jam in the center of each dough circle, fold its sides together and stick them down.
  • Spread the filled buns, seam side down, with plenty of space between them on a baking sheet lined with parchment paper and let them rise in a warm place for 20 minutes.
  • Whisk egg yolk with 1 tablespoon of milk.
  • Carefully brush the buns with the egg-milk mixture and bake them in a preheated oven at 180 °C top and bottom heat for about 20 minutes.

Notes

  • Instead of fresh yeast you can use dry yeast**. For the recipe you need 7 g of it.
  • Rum in the dough can be omitted. It makes the dough taste even more fluffy.
  • The amount of flour may vary. Add only enough flour in portions to make a soft dough. It should not be mushy, but also not too firm or dry.
  • When sticking edges of jam-filled dough together, be careful not to get jam on edges. Also, glue the edges together tightly. Otherwise, the seam could open in the oven, and the jam could flow out.
  • Instead of apple jam, any other jam will do. But it must be firm.
  • Note the detailed tips and tricks for making the piroshki with apple jam at the top of the post.