bread and pastry
Stovetop Yeasted Fried Pirozhki
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Prep
40 minutes + 45 minutes rise
Cook
20 minutes
Total
1 hr
Serves
12–15 pirozhki
Soft, pillowy, and fried to a deep golden brown, these yeasted dough pockets are made on the stovetop and stuffed with the filling of your choice. The outside gets a thin, crackling skin; the inside stays airy.
Ingredients
- 500–800 g all-purpose flour
- 2 eggs
- 1/4 packet (about 2 g) active dry yeast
- 1/2 tsp salt
- 3 tbsp sugar
- Warm water for activating yeast
- Softened butter for the dough
- Neutral oil for frying
Instructions
- 1Dissolve the yeast in a small bowl of warm water with the sugar and a few tablespoons of flour. Let sit 15 minutes until frothy.
- 2Mix the active starter with the eggs, salt, a little softened butter, and the remaining flour. Knead into a soft dough. Let rise in a warm spot until doubled, about 45 minutes.
- 3Portion the dough into small rounds, flatten each one, add your filling to the center, and press the edges firmly shut.
- 4Fry immediately in a deep skillet of hot oil until deep golden on both sides. Drain on paper towel.
Cook's Note
Add your eggs and butter to the starter at room temperature, not cold from the fridge. Cold ingredients slow the yeast down fast, the dough takes twice as long to rise and the inside ends up denser than it should be.
Best Served With
A bowl of hot broth or a side of sour cream for dipping.
Why This Recipe Works
Frying yeasted dough gives you something baking doesn't, the outside sets fast in hot oil into a thin, crisp skin while the inside stays soft and full of air. Baking gives a drier, breadier crust; frying gives a shatter.
Make It Yours
- Fill with mashed potato and fried onion for the classic version.
- Use braised cabbage for a lighter, veggie fill.
- Fill with sour cherries and sugar for a sweet dessert version.
Leftover Strategy
Reheat in a dry skillet for 2 minutes per side or in the oven at 180 °C (350 °F) for 8 minutes. Microwave makes them soft but kills the crispness.
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Pairing
Cold kefir or a mug of clear chicken broth. Cold lager for a more festive table.