Pyrizhky

How to Make Pyrizhky

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1. Mix the flour, yeast, salt and sugar in a large bowl, then add the milk, egg and melted butter and stir to a soft dough.

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2. Knead on a lightly floured surface for 8 minutes, until smooth and elastic. Put it in an oiled bowl, cover, and leave to rise for 1 hour, until doubled.

   Mark done Start 8 min timer

3. Meanwhile, boil the potatoes in salted water for 15 minutes, until tender, then drain and mash until smooth.

   Mark done Start 15 min timer

4. Heat the oil in a frying pan and cook the onion for 10 minutes, until golden. Mix it into the potato with the cheese, dill, salt and pepper and let the filling cool.

   Mark done Start 10 min timer

5. Heat the oven to 190°C / 375°F and line two baking trays with baking paper.

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6. Divide the dough into 12 pieces, flatten each into a round about 10 cm across, and put 2 tbsp of filling in the centre.

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7. Pull the edges up over the filling and pinch them together firmly to seal, and set the buns seam side down on the trays. Cover and prove for 30 minutes.

   Mark done Start 30 min timer

8. Brush with the egg glaze and bake for 20 to 22 minutes, until deep golden brown.

   Mark done Start 20 min timer

9. Cool on a wire rack for 10 minutes and serve warm.

   Mark done Start 10 min timer

Tips for Making Pyrizhky

• Cool the filling before it goes in. A hot filling steams and softens the dough, and it tears the seams in the oven.
• Seal the buns firmly. Pinch the edges together twice, and set them seam side down so they do not open.
• Cook the onion until it is properly golden. It is the source of sweetness in the filling, and raw or pale onion tastes sharp.

What to Serve with Pyrizhky

• Borscht
• Sour cream
• Pickled cucumbers

Storing & Reheating Pyrizhky

Keep in an airtight container for up to 3 days and reheat in a 160°C oven for 8 minutes. Freeze baked buns for up to 3 months.

Pyrizhky FAQ: Common Questions

Pyrizhky Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.