Ingredients
Scale
For the Dough:
- 2 ½ cups all-purpose flour
- 1 cup warm milk
- 1 packet active dry yeast (2 ¼ tsp)
- 1 large egg
- 3 tbsp melted unsalted butter
- 1 tsp sugar
- ½ tsp salt
For the Filling:
- 3–4 large eggs
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 2 tbsp cream cheese
- 1 tsp parsley (optional)
- Salt and pepper (to taste)
Optional for Finishing:
- 1 beaten egg (for egg wash)
- Sesame seeds (for garnish)
- Melted butter (for brushing after baking)
Instructions
- Prep the Dough: In a bowl, mix warm milk and sugar. Sprinkle the yeast on top, stir gently, and let it bloom for 5–7 minutes until foamy. In a separate large bowl, combine the flour and salt. Add the yeast mixture, egg, and melted butter. Gradually mix and knead for 10 minutes until smooth and elastic. Let rise for 1 hour.
- Make the Filling: Scramble eggs over low-medium heat, then stir in cheese and cream cheese until melted. Add salt, pepper, and parsley if using.
- Assemble the Piroshkis: Punch down the dough and divide into 8–10 pieces. Roll each piece into a 5-inch circle and fill with about 2 tablespoons of the egg and cheese filling. Seal the dough into a crescent or oval shape.
- Bake the Piroshkis: Preheat the oven to 375°F (190°C). Place piroshkis on a baking sheet, brush with egg wash, and sprinkle with sesame seeds. Bake for 18–25 minutes or until golden brown. Brush with melted butter and cool slightly before serving.
Notes
- Seal the edges tightly to prevent the filling from leaking.
- You can freeze baked piroshkis for up to 3–4 days in an airtight container.
- Deep frying instead of baking results in a crispier texture.
- Prep Time: 1 hour (for dough rise)
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Brunch
- Method: Baking
- Cuisine: Eastern European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 piroshki
- Calories: 300 (approx.)
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 70mg