SAEDNEWS: If you want to make a delicious and healthy cream-filled pastry at home, follow this article all the way to the end.
According to Saednews, One of the most popular sweet pastries or breads is piroshki, which comes in many varieties. In the past, cream-filled, sugar-coated, and chocolate piroshki were among the most attractive treats for both children and adults, and today their variety has expanded even more, including meat, chicken, and other savory versions.
Piroshki is usually served for breakfast, afternoon tea, or as a snack. It has long been one of the most popular street foods, and when walking around the city, you can easily find many piroshki shops.
Some people who are concerned about food safety, especially for children, prefer to make this delicious pastry at home to ensure its quality. With the following recipe, you can easily prepare bakery-style cream-filled piroshki at home and enjoy its wonderful taste.
2½ teaspoons yeast
⅔ cup milk
3½ cups all-purpose flour
⅓ cup sugar
2 teaspoons salt
3 eggs
7 tablespoons butter
1½ cups milk
½ cup sugar
¼ cup cake flour
½ teaspoon salt
4 egg yolks
1 teaspoon vanilla
6 tablespoons heavy cream
Cooking oil (as needed, for frying)
Sugar (for coating)
First, mix the yeast with milk that has reached room temperature in a suitable bowl. Cover and let it sit so the yeast dissolves completely in the milk. This usually takes 1–2 minutes.
Then transfer the mixture to a stand mixer fitted with a dough hook. Add flour, eggs, salt, and sugar, and mix at low speed for about 3–4 minutes until well combined and a uniform dough forms.
Next, add the butter in small pieces gradually while mixing. Continue mixing for 5–6 minutes until all the butter is fully incorporated and the dough becomes soft and smooth.
Remove the dough from the mixer bowl, place it in another container, cover it with plastic wrap, and refrigerate for about 6 hours to rest.
Note: The dough should become smooth, elastic, and slightly sticky after about 10 minutes of mixing. Using room-temperature butter helps the dough rise better. If the yeast does not activate (no bubbles form), replace it with fresh yeast.
While the dough is resting, prepare the cream.
Mix sugar, salt, and flour in a bowl. In another bowl, whisk the egg yolks for about 30 seconds until smooth.
Gradually add the flour mixture to the yolks and stir until thick and creamy.
Heat the milk over medium heat until small bubbles form around the edges, then slowly pour it into the egg mixture while stirring constantly.
Return the mixture to the heat and cook over medium heat for about 3 minutes, stirring continuously until it thickens. Then boil it for about 10 seconds while stirring, and remove from heat. The cream should become thick and glossy.
Strain the mixture, add vanilla, and mix well. Cover the surface directly with plastic wrap to prevent skin from forming. Refrigerate for at least 4 hours (up to 3 days).
Roll out the chilled dough on a floured surface using a rolling pin. It should be neither too thick nor too thin. Cut into circles (about 8 cm in diameter) using a cutter.
Place the pieces on a tray, cover, and let them rise in a warm place for 2–3 hours until doubled in size.
Heat oil in a deep pan. Fry each piroshki for 2–3 minutes on each side until golden brown. Keep the heat moderate to ensure even cooking. You can spoon hot oil over them while frying to help them puff up.
Drain excess oil with paper towels.
While still slightly warm, roll the piroshki in sugar. Let them cool for 30–40 minutes.
Whip part of the cream until slightly soft, then fill a piping bag. Poke a hole in each piroshki and fill it with cream.
Serve fresh for the best taste. You can decorate with melted chocolate or powdered sugar.
Enjoy your homemade cream-filled piroshki!
Best served fresh and warm
Unfilled piroshki can be stored in an airtight container at room temperature for 1–2 days
Filled ones should be kept in the refrigerator for a few days
You can also fill piroshki with vanilla pudding or other fillings instead of cream, depending on preference.
