Piroshki with apricots – summer recipe with fresh fruit

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Fruity apricot filling and fluffy yeast dough are combined in these summery buns. They taste incredibly juicy, tender, airy, sweet sour – simply delicious. The piroshki with apricots are ideal for dessert, breakfast or to take on the go. You can make them with ordinary ingredients without much effort. A detailed apricot piroshki recipe with exact quantities and step-by-step instructions can be found below.

Piroshki with apricots recipe

Sweet buns with summer taste

These piroshki taste really summery. They are filled with fresh apricots and are heavenly fruity, soft and fluffy. The sweet yeast dough combines perfectly with the tart apricot filling.

Take advantage of the apricot season and make these delicious apricot buns. Your loved ones are guaranteed to be delighted with this summer dessert.

Try my other recipes with fresh apricots, for example

Piroshki with a difference

While piroshki with apple jam or Farmer’s cheese piroshki are classics among sweet Russian piroshki, these piroshki with fresh apricots are rather special, just like rhubarb piroshki.

By the way, with this recipe you can make sweet piroshki with any fruit. For example, try them with fresh strawberries, raspberries or peaches.

How to make apricot piroshki

How to serve and store apricot buns?

You can serve the Russian piroshki with apricots, along with custard cherry hand pies, Plushki or raspberry Danish mini pastry braids, for breakfast. They are also perfect for dessert with a cup of coffee, tea or with a glass of (plant) milk.

Also, you can take the apricot piroshki with you on the go. At a picnic or summer party they do great.

Immediately after baking, after the buns with apricots have cooled down a bit, they taste especially fluffy and soft. But even in the next few days they remain fresh and delicious.

Store the piroshki with apricots in airtight packaging, for example in a food container**, in the refrigerator or in a cool place. You can store them for up to about five days.

These buns are

  • fruity,
  • juicy,
  • fluffy,
  • tender,
  • soft,
  • sweet sour,
  • heavenly delicious,
  • aromatic,
  • summery,
  • with fresh apricots,
  • baked,
  • easy to make with common ingredients,
  • tasty for dessert or breakfast with coffee, tea, milk,
  • ideal to take away,
  • perfect for the apricot season.

Buns with fresh fruit

Simple piroshki with apricots recipe

The apricot piroshki recipe you’ll find in the recipe box here at the end of the post is fairly simple, but does require some time to make. Since the buns are made of yeast dough, it needs plenty of time to rise, which you should give it.

First, stir the pre-dough and let it rise briefly. In the meantime, mix the remaining ingredients, except flour, and then add them to the pre-dough.

Then stir in flour and knead it into a soft dough. Let the yeast dough rise for 40 minutes, knead it briefly and let it rise for another half hour.

In the meantime, prepare the apricots by stoning them and possibly cutting them into quarters.

Now divide the yeast dough into small pieces and flatten each piece. Put some sugar starch mixture and the apricot pieces on top. Stick the sides of each dough piece with the filling together and let the filled buns rise briefly.

Then brush them with the egg milk mixture and bake them for about 25 minutes until golden brown.

Summer buns

How to make piroshki with apricots: tips and tricks

  • All ingredients for the yeast dough must be lukewarm or room warm.
  • Instead of fresh yeast you can use dry yeast. You will need 7 g of it for this recipe.
  • Instead of vanilla bean, you can use vanilla sugar or vanilla extract**.
  • The amount of flour given in the recipe may vary. Add flour in batches only until you have a soft, slightly sticky dough. It should not be mushy, but not too firm either.
  • The starch in the filling ensures that as little juice as possible escapes from the buns.
  • When filling the dough, make sure that it does not get holes and does not tear. Also, glue the sides of the dough together as tightly as possible. In this way, you will prevent fruit juice from leaking out of the buns in the oven.

Apricot piroshki video recipe

By the way, you can find a short video for these piroshki with apricots on my Youtube channel. There you can watch exactly how to make them yourself. If you don’t want to miss any more videos from me, feel free to subscribe to my channel.

Have you made sweet apricot piroshki according to this recipe? I’m looking forward to your result, your star rating and your comment here below how they turned out and tasted to you.

Looking for more summery recipes? Try also:

Piroshki with apricots recipe

Piroshki with apricots

Fruity apricot filling and fluffy yeast dough are combined in these summery buns. They taste incredibly juicy, tender, airy, sweet sour – simply delicious. The piroshki with apricots are ideal for dessert, breakfast or to take on the go. You can make the apricot piroshki with this recipe without much effort with ordinary ingredients.
Prep Time 35 minutes
Cook Time 50 minutes
Dough rising time 1 hour 50 minutes
Course Breakfast, Dessert
Cuisine Russisch
Servings 12 piroshki

Ingredients
  

for the pre-dough

  • 150 ml milk lukewarm
  • 20 g sugar**
  • 100 g flour**
  • 20 g fresh yeast

for the dough

  • pre-dough
  • 75 g butter room warm
  • 80 g sugar**
  • 1 egg room warm
  • 1 egg white room warm
  • 1 tbsp vegetable oil
  • approx. 370 g flour**
  • 1 pinch of vanilla bean**
  • 1/2 tsp salt
  • vegetable oil for the work surface

for the filling

for the coating

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

Instructions
 

Preparation of the pre-dough

  • Dissolve sugar and fresh yeast in lukewarm milk.
  • Add flour, mix to a thick pre-dough and let it rise covered in a warm place for 15 minutes.

Preparation of the dough

  • Mix softened butter, sugar, egg, egg white, vanilla and salt.
  • Add the butter egg mixture to the pre-dough and mix.
  • Add flour in batches and knead into a soft, slightly sticky dough.
  • Knead vegetable oil into the dough.
  • Then knead the dough for 8 - 10 minutes and let it rise covered in a warm place for 40 minutes.
  • Lightly grease your hands with vegetable oil, knead the dough briefly and let it rise for another 30 minutes.

Preparation of the filling

  • Mix sugar and cornstarch.
  • Quarter the apricot halves if they are large.

Preparation of the piroshki

  • Lightly grease the work surface and your hands with vegetable oil.
  • Divide the dough into 12 equal pieces and shape each piece into a ball.
  • Spread the dough balls on the work surface and let them rest for 5 minutes.
  • Flatten each dough ball into a circle or roll it out (not too thin).
  • Place 1 heaping teaspoon of sugar starch mixture in the center of each dough circle.
  • Place 3 - 4 apricot halves or quarters on top.
  • Fold the sides of each dough circle together and glue them down.
  • Spread the apricot-filled dough circles on a baking sheet lined with parchment paper, spacing them out well, and let them rise in a warm place for 20 minutes.
  • Whisk egg yolk with milk and carefully spread it on the buns.
  • Bake the piroshki with apricots in a preheated oven at 356 °F (180 °C) for about 40 minutes until golden brown.

Notes

  • Dry yeast can be used instead of fresh yeast. You will then need 7 g of this for the recipe.
  • Instead of vanilla bean, you can use vanilla sugar or vanilla extract**.
  • The amount of flour given may vary. Add flour in portions only until a soft, slightly sticky dough forms. It should not be mushy, but not too firm either.
  • The starch in the filling ensures that as little juice as possible escapes from the buns.
  • When filling the dough, make sure that it does not get holes and does not tear. Also, stick the sides of the dough together as tightly as possible. This will prevent fruit juice from leaking out of the buns in the oven.
  • Note the detailed tips and tricks for making the apricot piroshki above in the post.

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

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