Ukrainian Piroshki (Cherry-Filled Sweet Buns)
These Ukrainian Piroshki are super soft and sweet for an authentic Ukrainian recipe. These are sweet buns with fresh cherry filling that are a perfect treat for breakfast or dessert.
Servings 12
Ingredients
For the Dough:
- Use the Sweet Braided Easter Bread recipe
For the Filling:
- 1 ½ lbs. cherries fresh or frozen
- olive oil for greasing working surface
For the Egg Wash:
- 1 egg large
Instructions
- Remove stems and wash cherries well.
- After the dough triples in size, place the dough onto a large cutting board lightly greased with olive oil.
- Divide the dough in half (it’s easier to work with smaller portion) and cover the other half with a clean kitchen towel or plastic food wrap.
- Roll into a log and cut the log in half. Roll the first half into a thinner log.
- Cut into small 1-inch thick pieces.
- Using your fingers, flatten the dough pieces into oval shapes.
- Place one cherry in the middle of each oval dough pieces.
- Fold together the dough flaps, pinch their ends and between your palms roll into an oval shaped buns.
- Place the buns into a pan greased with olive oil lined with parchment paper. Repeat the same steps with the remaining dough. Allow the buns to rise in a warm place for 30 minutes.
- After the buns rise, make the egg wash. Place 1 egg and 1tbsp. of milk into a small bowl and whisk until combined. Brush the buns with the egg wash and bake in the oven for 25-30 minutes, at 350 F, or until golden brown.
- Remove from the oven and allow the buns to cool. You may serve them warm or cold, but warm is enjoyed best.
Notes
- Allow the dough to rise in a warm place. This will help activate the yeast and allow the dough to double or triple in size, giving your piroshki a light and fluffy texture.
- When working with cherries, make sure to remove the stems and wash them well. This ensures that your filling is clean and free from any debris.
- Grease your working surface with olive oil when shaping the dough. This prevents the dough from sticking and also adds a subtle, savory flavor to the piroshki.
- After shaping the piroshki, let them rise for 30 minutes in a warm place. This second rise is crucial for achieving a soft and airy texture.
- Brush the piroshki with an egg wash before baking. This will give them a beautiful golden brown color and a slightly glossy finish.
- Serve your piroshki warm for the best flavor and texture. They can also be enjoyed cold, but warming them up will bring out their full, delicious potential.