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Sweet jam pirog recipe
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Sweet jam pirog

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 make the sweet jam pirog at home using the recipe.
Course Breakfast, Dessert
Cuisine Russian
Prep Time 20 minutes
Cook Time 50 minutes
Rising time of the dough 2 hours 10 minutes
Servings 1 pirog

Equipment

  • Ø 26 cm quiche dish

Ingredients

for the pre-dough

  • 130 ml milk lukewarm
  • 20 g sugar
  • 50 g flour
  • 15 g fresh yeast

for the dough

  • pre-dough
  • 1 egg room warm
  • 50 g sugar
  • 50 g butter
  • approx. 300 g flour
  • 1/4 tsp salt
  • butter for greasing the baking tin
  • flour for the work surface

for the filling

  • 600 g firm jam (in my case sour cherry jam)

for spreading

  • 1 egg room warm

Instructions

Preparation of the pre-dough

  • Dissolve fresh yeast and sugar in lukewarm milk.
  • Add flour and mix.
  • Cover the pre-dough and leave to rise in a warm place for 20 minutes.

Preparation of the dough

  • Melt butter and leave to cool to lukewarm or room warm.
  • Add the butter, egg, sugar and salt to the pre-dough and mix.
  • Add flour in batches and knead into a soft, non-sticky dough.
  • Then knead the dough for approx. 10 minutes, cover and leave to rise in a warm place for 1.5 hours.

Preparation of the sweet jam pirog

  • Grease the baking tin with butter.
  • Take a little more than half of the dough and roll it out on a floured work surface to a circle approx. 4 - 5 mm thick, which is 2 - 3 cm larger in diameter than the baking tin.
  • Place the dough circle in the baking tin and pull up the edge.
  • Spread the jam over the dough in the baking tin.
  • Roll out the second smaller piece of the dough into a circle that is about the same diameter as the baking tin.
  • Cut the circle of dough in several places as desired or make holes in it.
  • Place the dough circle on the jam filling and stick the edges firmly together.
  • Leave the jam pirog to rise in a warm place for 20 minutes.
  • Whisk an egg and brush the yeast dough pie with it.
  • Bake the sweet jam pirog in a preheated oven at 356 °F (180 °C) for approx. 35 minutes, covering it with baking paper after about 15 minutes if the surface starts to brown.
  • Leave the Russian yeast dough pie to cool in the baking tin and serve.

Notes

  • The amount of flour specified may vary. Only add enough flour in batches to make a soft dough. It must not become too firm.
  • 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.
  • See the detailed tips and tricks for making the Russian sweet jam pirog at the top of the article.