Don't click away! The video says they are the worst Piroshki I have made, but I promise, they still taste amazing!
When I think of piroshki, I don't automatically think of baked blueberry piroshki, but instead think of the savoury fried pirozhki dishes with lots of meat or potato, like my savoury Baked Beef Piroshki recipe or Cabbage Piroshki. But that's not the only variety piroshki out there. Check out the other varieties on my site.
How to Make Sweet Piroshki
This is an tasty baked blueberry piroshki recipe made with a sweet dough which we called sdobnoye testo (сдобное тecтo) . This sweet yeast dough is used in all sorts of baked sweet treats, such as Piroshki with apricots, apples, blueberries, sweet buns, sweet pies and more. This is not the same dough that is used in savory piroshki. It's also not a puff pastry, but a soft yeast dough that is almost universal for all these sweets.
Growing up, mum would use a large mixing bowl, mix the ingredients, the yeast, and the dough would rise, it was such a long process. I often use a Cuisinart Bread Maker, with an amazing dough setting that does all the work for me. It's such a time saver, and I can't mess it up, it just works beautifully! Just throw all the ingredients, in the correct order, into the bread machine, and in 90 minutes, you have an amazing sdobnoye (сдобное) sweet dough, ready to use. I have a video and recipe on how to make traditional Sweet Yeast Dough if you don't have a bread maker.
Fresh or Canned Blueberries?
The other shortcut I am using when making baked blueberry piroshki, is in the blueberry filling. You could use fresh/frozen blueberries like I did in the video, and sugar and some potato flour, as the uncooked blueberries will be juicy. But seriously, I have discovered Duncan Hines Blueberry Pie Filling. Oh my goodness, it's so tasty and ready to use out of the can. I didn't even put it in a pretty bowl, just straight outta the can, perfect for a winter treat! Although fresh is best, especially when blueberries are in season!
Blueberry Piroshki leak!
You need to be very careful not to overfill the blueberry piroshki with the pie filling, or you will have problems closing them up. If any get on the edges, the pirozhok won't seal up and it gets sticky, but still edible! (as you can see in my photos). There will always be a leaker, even when you take care in making them! So making Blueberry Piroshki can be a bit messy, lopsided like my video, but still it will taste amazing!
Nothing beats the smell and taste of home made baked goods, baked blueberry piroshki are are always a winner at my place. Bon Appetit! Приятного аппетита!
Blueberry Piroshki Video (Пирожки с голубикой)
- 1 cup milk lukewarm
- 2 eggs set aside 1 yolk for egg wash with 1 teaspoon whipping cream
- 4 tablespoon sugar
- 3 tablespoons oil - using 15ml measure - melted butter is better
- 3 ⅓ cups of flour
- ½ teaspoons salt
- 2 teaspoons bread machine yeast
- 1 can of Duncan Hines Blueberry Pie Filling yup, it's that easy
- Place ingredients, in the order listed (minus blueberries) into your bread machine and select the dough program.
- Preheat oven to 180°C/350°F
- When the dough is ready, carefully place onto a very lightly floured surface. Roll out the dough into a long sausage shape. You want to cut into pieces that are approx. the size of a golf ball. Or you can pinch off golf ball pieces from the dough. You should get at least 24 pieces from this recipe. Cover pieces you aren't working on with cling wrap so they don't dry out.
- Roll out the dough balls thinly into the shape of an oval, you most likely won't need a floured surface when you roll, as the dough needs to remain tacky so it will pinch together nicely. Too much flour will impact your ability to seal the piroshki. Just be careful. Place about 1 tablespoon of blueberry pie filling in the centre. Resist the urge or overfill with blueberries, or they will burst. Pinch both sides of the edges of the dough together, creating a seal all around. Don’t allow the filling to touch the edges or the seal will come apart.
- Place the piroshki on parchment paper, or a lightly greased baking tray, upside down, so you cannot see the pinched seal, and flatten them a bit. Don't allow them to touch each other, as they will stick together.
- Make the egg wash by beating the egg yolk with 1 teaspoon of whipping cream and brush the piroshki with the egg wash before putting into the oven.
- Place into the oven and bake until golden brown, about 15 minutes.