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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.
Course Breakfast, Dessert, Snack, Trifle
Cuisine Russian
Prep Time 35 minutes
Cook Time 40 minutes
Dough rising time 1 hour 30 minutes
Servings 17 piroshki


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


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.


  • 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.