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Piroshki with apricots recipe
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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.
Course Breakfast, Dessert
Cuisine Russisch
Prep Time 35 minutes
Cook Time 50 minutes
Dough rising time 1 hour 50 minutes
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.