Pirozhki are fried or baked stuffed buns made with yeast dough. Popular in Russia and other countries in eastern Europe and central Asia, they can be stuffed with virtually anything, but common fillings include potatoes, cabbage, ground meat, or even sweet fillings.

This one here is a simple mixture of onion sauerkraut, and carrot (which could also be a great filling for pierogi). Typically, the are oval or crescent shaped, but I got distracted and formed round ones. Oh well, they taste the same. Adding an egg wash before baking will add a nice shine, but is optional, as are seed/toppings…I just happened to have everything bagel seasoning on hand and added it. This recipe will make about 30 pirozhki, but can very based on the size you choose to make.

Filling Ingredients

• 2 large yellow onions, diced
• 1 large carrot, grated
• 2 cups sauerkraut
• salt and pepper

Dough Ingredients

• 2 cups milk, warmed
• 1 tbsp sugar
• 1 tbsp active dry yeast
• 2 tbsp unsalted butter, melted
• 1 egg
• 1.5 teaspoon salt
• 6 cups (750g) all-purpose flour
• *1 egg for optional egg wash

Directions

Pour 1/4 cup warmed (no hotter than 110°F [43°C]) milk in a small bowl. Stir in sugar and sprinkle yeast on top. Set aside for about 5 minutes.

Pour rest of the warmed milk into a large bowl. Add the egg, melted butter, salt and half of flour to the bowl. Stir in the yeast mixture. Mix in rest of the flour 1 cup at a time until dough pulls away from the sides of the bowl (you can use an electric mixer with the dough attachment on low speed, or use a wooden spoon/hands).

Cover the bowl with a kitchen towel and set in a warm place to rise for at least 1 hour. Dough should at least double in size.

While you wait for dough, make the filling. Add butter or oil to a large pan on medium heat. Add diced onion with a few pinches of salt and cook until they begin turning golden brown and are very soft (about 12-15 minutes). Then add grated carrot and sauerkraut. Season with black pepper and cook for another 5 minutes on medium-low heat. Taste and adjust seasoning as desired and remove from heat and cool.

Place the risen dough onto a lightly floured surface roll out into a long log, about 2 inches wide. Cut into 2 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are about 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold over to enclose and seal the edges.

Preheat the oven to 400°F (200°C). Line one or two baking sheets with parchment paper. Place the pirozhki onto the baking sheet, leaving some room between each. Brush with optional egg wash.

Bake for 20 minutes in the preheated oven, or until golden brown.