Well... I wasn't exactly sure where to start this thread - there is no "BAKING" section on the forum, so....
I was bored with staying home and doing almost nothing and decided to bake Russian piroshki with sauerkraut. I remember this proshki as long as I remember myself: my mom used make them, they were sold everywhere: school cafeteria, baking section of the grocery stores, just on the street out of backet... and I loved them a lot. Still do...
Technically, they suppose to be fried and this is classic way to cook them.This is how my mom used to do them. I decided to make them a little lighter (less fat) and baked them.
I fried one large onion and then added canned sauerkraut and fried all together a little longer. Set it aside to cool completely.
Then I made some sour dough but without starter - just with added east:
1. Slightly warm milk, sugar and east combined, mixed and left in warm place for 15 min.
2. After 15 min added this to the flour mixed with some salt and made some dough. Left it front of my oven wit an open door to create a "warm environment" around the bowl to let the dough to rice:
In about an hour the dough doubled in size:
3. Now it's time to make pirojki:
4. Used egg wash to add shine and enhance the golden color of piroshki
5. First batch is ready:
6. Finished!
Verdict: not exactly the same as fried piroshki but still pretty good. At least I was busy!!!
Thank you for watching!
I was bored with staying home and doing almost nothing and decided to bake Russian piroshki with sauerkraut. I remember this proshki as long as I remember myself: my mom used make them, they were sold everywhere: school cafeteria, baking section of the grocery stores, just on the street out of backet... and I loved them a lot. Still do...
Technically, they suppose to be fried and this is classic way to cook them.This is how my mom used to do them. I decided to make them a little lighter (less fat) and baked them.
I fried one large onion and then added canned sauerkraut and fried all together a little longer. Set it aside to cool completely.
Then I made some sour dough but without starter - just with added east:
1. Slightly warm milk, sugar and east combined, mixed and left in warm place for 15 min.
2. After 15 min added this to the flour mixed with some salt and made some dough. Left it front of my oven wit an open door to create a "warm environment" around the bowl to let the dough to rice:
In about an hour the dough doubled in size:
3. Now it's time to make pirojki:
4. Used egg wash to add shine and enhance the golden color of piroshki
5. First batch is ready:
6. Finished!
Verdict: not exactly the same as fried piroshki but still pretty good. At least I was busy!!!
Thank you for watching!
