Sweet jam pirog – Russian yeast dough pie

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This Russian yeast dough pie is filled with sour cherry jam and tastes fluffy, juicy, fruity and soft. It is ideal for dessert after a meal or for breakfast. You can find a detailed sweet jam pirog recipe with the exact quantities and step-by-step instructions below.

Fillings for Russian yeast dough pie

Jam

I filled the Russian yeast dough pie with my homemade sour cherry jam. It gives the pastry a tart note and makes it taste fruity.

Alternatively, you can use a different jam for the pirog. For example, how about the apple jam that I filled my sweet piroshki with, apricot jam or strawberry jam? It is important that the jam you use for the recipe is firm.

Jam and dried fruits

The yeast dough pirog can also be filled with a mixture of jam and any dried fruits, just like the apricot roll wreath. Dried apricots and plums are ideal for this.

Cut the dried fruits into small cubes or puree them. Then mix them with the jam. The sweet filling for the yeast dough pie is ready.

Make the fruit filling yourself

You can also make the filling for the Russian yeast dough pie yourself beforehand using any berries, sugar and corn starch, as I did for the lemon raspberry cupcakes or the cake “Monastyrskaya izba”. Both fresh and frozen fruits are suitable for this. In this case, you determine the amount of sugar according to taste.

How to serve and store sweet jam pirog?

The sweet jam pirog tastes delicious with a glass of (plant-based) milk, similar to the milk korzhiki. It also goes perfectly with coffee or tea. Serve them for dessert after a meal or for breakfast.

The Russian yeast dough pie stays fresh and tasty for several days, similar to the lemon cheese buns or the chocolate pryaniki. Store it in an airtight container in the fridge. You should eat it within 3 – 4 days.

Replace ingredients

Yeast

I used fresh yeast for the dough. Alternatively, you can use dry yeast. You can follow the packaging instructions for the quantity.

Jam

Instead of sour cherry jam, you can use any jam you like. It must not be liquid, but solid.

Egg for brushing

You can skip brushing the sweet jam pirog with egg. Simply dust them with powdered sugar after they have cooled to make them prettier.

You can also brush the Russian yeast dough pie with black tea instead of egg before baking. This is how I did it with my pirog with white cabbage and pirog with potatoes and mushrooms.

This sweet jam pirog is

• fluffy,
• fruity,
• juicy,
• soft,
• very tasty,
• filled with sour cherry jam,
• easy to make with ordinary ingredients,
• ideal for dessert or breakfast,
• a classic of Russian cuisine.

How to make Russian yeast dough pie: tips and tricks

• Use lukewarm milk for the yeast dough. The remaining ingredients must be at room temperature.
• The amount of flour specified in the recipe may vary. Only add enough flour in batches to make a soft dough. It must not become too firm.
• I filled the Russian yeast dough pie with sour cherry jam. Alternatively, you can use any firm jam.
• The holes on the surface of the pirog allow the steam to escape from the filling during baking.
• The rim of the baking tin for the pirog must not be too low, as it will still rise during baking. I used a Ø 26 cm quiche dish with a rim over 4 cm high.

Did you make the sweet jam pirog using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.

Also try these sweet recipes from Russian cuisine:

• Sharlotka – 4 ingredient Russian apple cake
• Mini cakes “Nezhnost” – so tender with a touch of lemon
• Nut rogaliki – walnut rugelach with addictive potential

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