Piroshki with apple jam – sweet classic from oven

Dieser Beitrag ist auch verfügbar auf: Deutsch

So airy, soft, fruity, light, aromatic and heavenly delicious are these apple piroshki. Simple and with few ingredients you can make the sweet Russian buns yourself. They are perfect for dessert and breakfast with a cup of coffee or tea. A detailed recipe for the piroshki with apple jam with exact quantities and step-by-step instructions can be found here at the bottom.

Piroshki with apple jam recipe

Sweet classic of Russian cuisine

Piroshki with apple jam is a classic among sweet buns in Russia, along with piroshki with carrots. Probably because people always have enough apples from their own garden and make jam from them.

Piroshki with apple jam are popular with both kids and adults. When you visit your grandma as a child, there are often piroshki with jam in addition to potato piroshki, piroshki with egg and leek filling.

Alternatives to apple jam

You can make the sweet piroshki not only with apple jam, but with any jam. The Russian buns taste very delicious with strawberry, apricot or plum jam, for example. You can also try the recipe with blackcurrant jam.

Both homemade and store-bought jam is suitable. It is only important that it is firm, so that it does not flow out of the dough.

Apple piroshki

How to serve piroshki with apple jam?

The piroshki with apple jam taste sweet and are ideal for dessert. Serve them with a cup of coffee or tea. You can also serve them for breakfast along with Plushki, raspberry Danish mini pastry braids, and Buchty with apple-cinnamon filling.

The filled dumplings taste delicious both hot and cold. You can take them on the go, for example, to work, university or hiking.

Stay fresh for long time

These apple piroshki stay fresh for quite a long time – fluffy and soft. To keep them fresh, wrap them in an air tight container**, and store them at room temperature, but in a place that’s not too warm. You can enjoy them for up to about a week.

Sweet filled buns

These piroshki with apple jam are

  • fluffy,
  • soft,
  • fruity,
  • sweet,
  • heavenly delicious,
  • aromatic,
  • from the oven,
  • easy to make with common ingredients,
  • ideal for dessert or breakfast,
  • also possible with other jams,
  • classic of Russian cuisine.

Buns with apple jam

Simple recipe with ordinary ingredients

The recipe for the sweet piroshki with apple jam, which you can find here at the end of the post in the recipe box, is pretty simple. For this you need only common ingredients that you may already have at home. The only thing that takes some time is the rising of the dough.

So, first you knead a soft yeast dough and let it rise for 1.5 hours.

Then you form buns filled with apple jam, let them rise for about 20 minutes and put them in the oven. After 20 minutes of baking, you can taste the sweet piroshki.

By the way, have you tried my recipe for quick no yeast piroshki?

Piroshki with apple jam in oven

How to make piroshki with apple jam: tips and tricks

  • Use only room warm and lukewarm ingredients for the yeast dough so that it can rise quickly.
  • You can use dry yeast** instead of fresh yeast. For the recipe below you need 7 g of it.
  • You can leave out the rum in the dough. It makes the dough taste even more fluffy.
  • The amount of flour given in the recipe may vary. Add flour in batches until you get a soft dough. It should not be mushy, but also not too firm or dry.
  • When gluing edges of jam-filled dough together, be careful not to get jam on the edges. Also, glue the edges together tightly. Otherwise, the seam might come open in the oven, and the jam might spill out.
  • Instead of apple jam you can use any other jam. It must be firm, though. See my notes here above.

Have you made piroshki with apple jam using this recipe? I look forward to your results, your star rating and your comment here below on how you liked and succeeded with the sweet filled buns.

Looking for more delicious sweet filled yeast rolls recipes? Try some more:

Piroshki with apple jam recipe

Piroshki with apple jam

So airy, soft, fruity, light, aromatic and heavenly delicious are the apple piroshki. Easy and with few ingredients you can make the sweet Russian buns yourself with this recipe. They are perfect for dessert and breakfast with a cup of coffee or tea.
Prep Time 20 minutes
Cook Time 30 minutes
Dough rising time 2 hours
Course Breakfast, Dessert
Cuisine Russian
Servings 20 piroshki

Ingredients
  

for the dough

  • 250 ml milk lukewarm
  • 70 g butter
  • 90 g sugar**
  • 1 egg room warm
  • 1 egg white room warm
  • approx. 580 g flour**
  • 21 g fresh yeast
  • 1/2 tsp salt
  • 1 tbsp rum alternatively
  • 1 pinch of vanilla bean**
  • flour for the work surface

for the filling

for the coating

  • 1 egg yolk room warm
  • 1 tbsp milk room warm

Instructions
 

Preparation of the dough

  • Melt butter and let it cool to lukewarm.
  • Dissolve fresh yeast in lukewarm milk.
  • Add melted butter, sugar, egg, egg white, vanilla, salt and rum and mix.
  • Add flour in batches and knead into a soft, slightly sticky dough.
  • Knead the dough for 7 - 8 minutes and let it rise covered in a warm place for 1.5 hours.

Preparation of the piroshki

  • On a floured work surface, divide the dough into 20 equal pieces (about 55 g each for me), shape each piece of dough into a ball and let the dough balls rest for 10 minutes.
  • Flatten each dough ball into a circle, put about 1 teaspoon of apple jam in the center of each dough circle, fold its sides together and stick them down.
  • Spread the filled buns, seam side down, with plenty of space between them on a baking sheet lined with parchment paper and let them rise in a warm place for 20 minutes.
  • Whisk egg yolk with 1 tablespoon of milk.
  • Carefully brush the buns with the egg-milk mixture and bake them in a preheated oven at 180 °C top and bottom heat for about 20 minutes.

Notes

  • Instead of fresh yeast you can use dry yeast**. For the recipe you need 7 g of it.
  • Rum in the dough can be omitted. It makes the dough taste even more fluffy.
  • The amount of flour may vary. Add only enough flour in portions to make a soft dough. It should not be mushy, but also not too firm or dry.
  • When sticking edges of jam-filled dough together, be careful not to get jam on edges. Also, glue the edges together tightly. Otherwise, the seam could open in the oven, and the jam could flow out.
  • Instead of apple jam, any other jam will do. But it must be firm.
  • Note the detailed tips and tricks for making the piroshki with apple jam at the top of the post.

If you are using Pinterest, you can pin the following picture:

Pin Piroshki with apple jam

Share this post:

Zeen Social Icons