Yeast Potato Pirozhki (Baked)
Soft, fluffy yeast dough buns filled with buttery mashed potato, fried onion and dill—classic Russian comfort food straight from the oven.
Equipment
Ingredients
Dough
water (warm)
270 ml
vegetable oil
50 g
all-purpose flour (sifted)
430 g
active dry yeast
8 g
granulated sugar
25 g
salt
5 g
Filling
potato (peeled)
500 g
onion (finely chopped)
100 g
butter
30 g
vegetable oil
20 ml
fresh dill (chopped)
15 g
ground coriander
0.5 g
salt
3 g
black pepper
1 g
Finishing
egg yolk
2 piece
vegetable oil
20 ml
Instructions
Activate the yeast
Warm water to ~35 °C. Sprinkle dry yeast over the water, stir with a whisk and let sit 2–3 minutes.
Make the dough base
Add salt, sugar and vegetable oil to the yeast mixture and whisk until combined.
Knead the dough
Transfer the mixture to a large bowl. Gradually add sifted flour (430 g) and knead a very soft, elastic dough.
First rise
Cover the dough with cling film and leave in a warm place for about 1 hour until doubled.
Boil the potatoes
Peel potatoes, cut into large chunks and place in a pot. Cover with water, salt and bring to a boil. Cook 20–25 minutes until tender.
Sauté the onion
While potatoes cook, finely dice the onion. Heat vegetable oil in a frying pan and fry onion 7–10 minutes until golden.
Mash the potatoes
Drain cooked potatoes and mash into a smooth purée.
Finish the filling
Stir butter, fried onion, ground coriander, dill, salt and pepper into the hot mashed potatoes. Cool completely.
Portion the dough
Gently deflate the risen dough. Divide into ~37 g pieces.
Shape the balls
Roll each piece into a smooth ball, seam-side down on the board.
Fill and seal the pirozhki
Roll each ball into a 0.5 cm thick round. Place ~1 tbsp cooled filling in the centre, pinch edges to seal and tuck corners underneath.
Second rise on tray
Line a baking sheet with parchment greased with oil. Arrange pirozhki seam-side down, cover and proof 20 minutes. Preheat oven to 180 °C.
Brush and bake
Brush each pirozhok with egg yolk. Bake at 180 °C for 20–25 minutes until golden.
Original recipe
Storage
Cool completely before storing. Re-crisp in oven if desired.
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