Piroshki – (Fried Buns with Potato Filling)
Ready in: 2 hours
Yield: 16 pieces
14.1 oz (400 g) all-purpose flour
8.5 fl. oz (250 ml) milk
0.7 oz (20 g) fresh yeast
1 tablespoon granulated sugar
1 tablespoon sunflower oil
1 teaspoon salt
1. Sift the flour and salt into a large bowl. Heat the milk until lukewarm.
2. Transfer the milk into a large bowl. Crumble the yeast into the warm milk. Stir in the granulated sugar and 1/4 (100 g) of the flour. Cover the bowl with a kitchen towel and let the mixture rise in a warm place, about 15 minutes.
3. With the remaining flour, make a well in the centre. In a separate bowl, stir together the egg with the sunflower oil and salt.
4. Add the yeast and egg mixture into the well. Knead and incorporate until smooth, about 1 minute. If the dough is too sticky, add a little more flour. Form into a ball and leave to rise in a warm place until the dough doubles in volume, about 1 hour.
For the Potato Filling:
28.2 oz (800 g) potatoes
1 oz (30 g) butter
freshly ground pepper
3.4 – 5 fl. oz (100-150 ml) sunflower oil for frying
1. Thoroughly wash the potatoes. Peel and cut them into cubes. Put the potato cubes into a large pan. Pour over with cold water, just until covered. Sprinkle over with a pinch of salt. Bring the potatoes to a boil and cook until softened, about 15-20 minutes. Drain them in a colander and return back to the pan. Mash the potatoes into a potato puree.
2. Meanwhile, finely chop the onion. Melt the butter in a large non-stick frying pan over a low heat. Add the onion and cook until softened, about 7 minutes, while stirring occasionally. Season with salt and pepper.
3. Combine the onion mixture with the potato puree and stir until evenly blended. Transfer onto a large bowl and leave to cool completely.
Combining the Filling with the Dough:
1. Knead the dough for 1 minute, then divide into 16 small balls of the same size. Grease a large surface with sunflower oil and transfer the balls onto them.
2. Roll out one ball. Keep the remaining dough covered with a towel to avoid drying out. Place 1 tablespoon of the potato filling in the centre. Fold the dough on both sides over and seal the edges. Join the corners and pinch them together. Put the piroshki on a large and lighty greased surface.
3. Repeat with the remaining dough and potato filling. Cover the piroshki with a kitchen towel and let them rise in a warm place for 15-20 minutes more.
4. Heat the sunflower oil in a large non-stick frying pan over a medium-high heat. (Well will fry the piroshki from both sides.) Once sizzling and hot, carefully put 3-4 piroshki into the hot oil. Cook until browned from one side, about 40-50 seconds. Carefully turn the piroshki with a fork and cook them on the other side until browned, about 40 seconds. Let the piroshki drain on kitchen paper to remove excess fat. Repeat with the remaining oil and piroshki.
5. Serve warm or cold.
Energy: 209 kcal / 874 kJ
Fat: 8,2 g
Carbohydrates: 27,8 g
of which sugars: 2,4 g
Protein: 4,7 g
Fibre: 1,9 g