Description
Soft baked piroshki filled with creamy mashed potatoes and cheese, made with classic yeast dough.
Ingredients
Scale
- 1 1/2 cups warm water
- 1 tablespoon granulated sugar
- 1 3/4 teaspoons active dry yeast
- 1 teaspoon salt
- 3 3/4 cups all-purpose flour
- 3 tablespoons vegetable oil
- 5 medium russet potatoes, boiled and mashed
- 5 oz feta cheese or bryndza, crumbled
- 2 tablespoons unsalted butter
Instructions
- Dissolve sugar and yeast in warm water and let foam.
- Mix in salt, oil, and half of the flour.
- Add remaining flour and knead until smooth.
- Let dough rise until doubled.
- Mix potatoes, cheese, and butter for filling.
- Divide dough, fill, and seal buns.
- Bake at 375°F until golden.
Notes
- Bryndza can be replaced with feta cheese.
- Brush baked buns with butter for softer crust.
- Piroshki can be baked or pan-fried.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Russian
Nutrition
- Serving Size: 1 bun
- Calories: 260
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 20 mg