Sweet sour sorrel filling wrapped in fluffy yeast dough – these buns are uniquely delicious. They taste juicy, fruity and summery. You can find a detailed sorrel piroshki recipe with the exact quantities and step-by-step instructions here at the very bottom.
Russian childhood taste
The sorrel piroshki along with the sweet piroshki with apple jam, Farmer’s cheese piroshki and piroshki with carrots, were very popular, especially in the past, not only among adults but also among children in Russia. It was impossible to confuse their unique taste with the other buns. As soon as you had sorrel in the garden in the summer, you made the sweet piroshki with it.
Sorrel prepared sweetly?
Probably, you can only imagine savory dishes with sorrel, such as Russian sorrel soup. Sweet buns with the plant – sounds strange to you? But they taste heavenly delicious. You can believe me! Just give them a try.
Use fresh young sorrel leaves with a fresh green color for the piroshki filling. This makes it taste really juicy, fruity and sour.
Sorrel from your garden or balcony is best for the recipe. Similarly, lavender for lavender lemonade and roses for rose lemonade. You should process the sorrel leaves immediately after picking, because they wither quickly.
Vegan sorrel piroshki
These sorrel piroshki also go vegan, just like the rhubarb piroshki. Just replace cow’s milk in the recipe with soy milk or another plant milk, such as lupine, coconut, oat or almond drink. Use soy yogurt instead of natural yogurt. Instead of classic butter, use vegan butter or margarine.
The sweet sorrel piroshki recipe, which you can find here at the end of the post in the recipe box, is simple, but requires a certain amount of time. Because a yeast dough needs plenty of time to rise. By the way, if you want to make it quickly, you can try my no yeast piroshki recipe.
First you knead a soft dough from the ingredients and let it rise for an hour. In this time you can chop fresh sorrel.
Then divide the dough into small pieces and flatten each piece. Put some sugar and a generous portion of sorrel on top. Stick the sides of each piece of dough with the filling together and let the filled buns rise for 20 minutes.
Then brush them with milk and bake them for about 20 minutes until golden brown.
How to make sweet sorrel piroshki: 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 8 g of this for the recipe.
The amount of flour given in the recipe may be different for you. Add flour in batches until you get a soft, slightly sticky dough. It should not be mushy, but not too firm either.
Use fresh young sorrel leaves with a fresh green color, preferably from your garden or balcony, for the filling.
Process sorrel immediately after picking, because the leaves wither quickly.
You can adjust the amount of sugar for the filling according to your taste.
Fill the dough as much as possible with sorrel, because its quantity decreases quite a bit after baking. However, make sure that the buns do not get holes and the dough does not tear. Also, glue the sides of the dough together as tightly as possible.
Have you made sweet sorrel piroshki using this recipe? I’m looking forward to your results, your star rating and your comment here below on how they turned out and tasted.