How to Make Traditional Russian Piroshki with Jam - Пирожки с вареньем
These oven baked piroshki turn out to be super soft and simply delicious. The filling can really be anything: from savory like meat/potatoes/cabbage to sweet, like jam in this particular recipe.
Baked piroshki with jam are famous for being tricky to make, because often times the preserve filling may try to escape the pie. All of that is easy to avoid if you are making a good yeast dough that would hold together, and very important, if jam is thick enough. Even if jam, whether it is homemade or store-bought looks super thick, it would melt in the oven during the baking process and thus try to escape. It almost ALWAYS needs to be thickened. The starch or flour are a good way to thicken it as during the baking it would be absorbing the jam’s liquid and nothing would escape piroshki. Another important step is closing the pirozhok so that there is no way the filling gets out. This braid style that I love using is super easy and almost foolproof, especially if the dough is mixed well and was given enough time to rest.

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Serves 4
20 items

Ingredients:
1/4 cup (50 ml) warm water (or milk)
1/2 tbsp (8g) dry active yeast
1/3 cup (70g) unsalted butter + 1 tbsp melted butter for finished pies
7/8 cup (200 ml) kefir/buttermilk
1 egg yolk
1tsp salt
1 tsp for yeast mixture + 2 tsp sugar to add to dough (2 tbsp for sweet filling to avoid dough cracking)
1 2/3 cup (400 g) all-purpose flour
1 tsp baking powder
1 egg yolk and 1 tbsp water (milk) to brush on before baking


For the filling:
1 2/3 cup (400g) peach jam
1.5 tbsp potato starch/ flour

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