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.
Servings 20 pieces
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
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
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.
- 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.