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Piroschki mit Tworog Rezept
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Farmer’s cheese piroshki

The piroshki with tvorog filling taste incredibly juicy, tender and fluffy. You can serve them for breakfast or dessert. They are also perfect to take with you on the go. With this recipe you make the Farmer’s cheese piroshki yourself.
Course Breakfast, Dessert
Cuisine Russian
Prep Time 35 minutes
Cook Time 45 minutes
Dough rising time 1 hour 50 minutes
Servings 20 piroshki

Ingredients

for the pre-dough

  • 100 ml milk lukewarm
  • 20 g sugar
  • 50 g flour
  • 23 g fresh yeast

for the dough

  • pre-dough
  • 100 g kefir lukewarm
  • 1 egg room warm
  • 1 egg white room warm
  • 120 ml vegetable oil room warm
  • 30 g sugar
  • 1 tsp salt
  • approx. 480 g flour
  • vegetable oil to grease the hands

for the filling

for 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 and mix.
  • Cover the pre-dough and let it rise in a warm place for 20 minutes.

Preparation of the dough

  • Mix lukewarm kefir, egg, egg white, vegetable oil, sugar and salt.
  • Add the pre-dough and mix it to a homogeneous mass.
  • Add flour in portions and knead it into a soft, slightly sticky dough. Then knead the dough for about 10 minutes and let it rise, covered, in a warm place for 1 hour.
  • Divide the dough into 20 equal pieces, shape each piece into a ball (If the dough is sticky, you can lightly grease your hands with vegetable oil.) and let the dough balls rest on the work surface for 10 minutes.

Preparation of the filling

  • Put Farmer’s cheese or tvorog in a mixing bowl and mash it with a fork.
  • Add sugar and eggs to the Farmer’s cheese and mix until homogeneous.

Preparation of the piroshki

  • Flatten each dough ball into a circle or roll it out (not too thin!).
  • Put about 1 tablespoon of tvorog filling in the center of each dough circle.
  • Fold the sides of each dough circle together, stick them down, and press the resulting filled bun just slightly flat.
  • Place the buns, seam side down, on a baking sheet lined with parchment paper and let them rise in a warm place for 20 minutes.
  • Whisk egg yolk with milk and carefully brush the buns with it.
  • Bake the Farmer’s cheese piroshki in a preheated oven at 356 °F (180 °C) for about 20 minutes until golden brown.

Notes

  • The amount of flour indicated may vary. Add flour in portions only until a soft, slightly sticky dough is formed. It should not be mushy, but also not too firm or dry.
  • You can adjust the amount of sugar for the tvorog filling to taste.
  • Note the detailed tips and tricks for making the Farmer’s cheese piroshki at the top of the post.