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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.
By the way, you can also make savory piroshki with sorrel. Just replace the onions with sorrel in my piroshki with egg and leek filling recipe.
This is how the filling tastes best
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.
These piroshki with sorrel filling are
- juicy,
- fruity,
- sweet sour,
- fluffy,
- soft,
- delicious,
- summery – just like the piroshki with apricots,
- aromatic,
- vegan possible,
- unique taste,
- baked,
- delicious hot and cold,
- easy to make,
- ideal dessert for warm days,
- sweet classic of Russian cuisine.
Sweet sorrel piroshki recipe
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.
Try also my savory piroshki recipes:
- Potato piroshki: vegan buns with savory filling
- Cabbage piroshki – Russian baked braised cabbage buns
- Piroshki with bean filling – fried savory buns
Sweet sorrel piroshki
Ingredients
for the dough
for the filling
- 200 g sorrel
- approx. 100 g sugar** or to taste
to coat
- 1 tbsp milk room warm (or soy milk)
- 1 pinch of turmeric powder
Instructions
Preparation of the dough
- Dissolve fresh yeast in lukewarm milk.
- Add sugar, salt, yogurt, softened butter and vegetable oil and mix.
- Add flour in portions and knead into a soft, slightly sticky dough.
- Knead the dough for 8 - 10 minutes and let it rise covered in a warm place for 1 hour.
Preparation of the filling
- Cut sorrel small.
Preparation of sorrel piroshki
- Divide the dough into 20 equal pieces and form each piece into a ball.
- Spread the dough balls on the work surface and let them rest for 10 minutes.
- Flatten each dough ball into a circle or roll it out.
- Place about 1 level teaspoon of sugar (or to taste) and generous amounts of chopped sorrel in the center of each dough circle.
- Fold up the sides of each dough circle and tape them down.
- Spread the sorrel filled buns a little apart on two baking trays lined with parchment paper and let them rise in a warm place for about 20 minutes each.
- Mix milk with turmeric powder and carefully coat the sorrel piroshki with it.
- Bake the piroshki with sorrel filling first on the first, then on the second baking tray in a preheated oven at 356 °F (180 °C) for about 20 minutes each until golden brown.
Notes
- The amount of flour given may be different for you. Add only enough flour in portions until a soft, slightly sticky dough is formed.
- Use fresh young sorrel leaves with a fresh green color, preferably from your garden or balcony, for the filling.
- You can adjust the amount of sugar for the filling according to your taste.
- Fill the dough as full as possible with sorrel, as its quantity will decrease quite a bit after baking. Make sure that the buns do not get holes and the dough does not tear.
- Note the detailed tips and tricks for making the sweet sorrel piroshki above in the post.
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