Some of my earliest childhood memories is that of my mum and babushka baking fresh Apricot Piroshki (Пирожки с абрикосами) or Apricot Kolaches. Coming home after school to these fresh baked goodness with a glass of cold milk was perfect.
There are many ways to make Piroshki, most popularly with meat or potatoes, but you can also make fruit piroshki all well. There are many different styles to make fruit piroshki, not all are made completely enclosed in dough. This recipe similar Apricot Kolaches, that are popular in Hungary, Czechia, Eastern Europe, and in Texas.
This isn’t the Polish Kolacz, which is flakier and usually uses cream cheese in the dough, but these Apricot Piroshki uses a sweet yeast dough recipe. Dried apricots are used when making these piroshki, so you can make them all year round, even when it’s not apricot season.
I find that store bought dried apricots don’t taste as good as homemade dried apricots. This is because store dried apricots are usually picked before they are fully ripe, and the flavor just isn’t as flavorful as homemade dried apricots. You can add apricot jam to your apricot filling mixture to sweeten it, just make sure it’s not too runny. It should have the consistency of a thick jam.
I use a bread maker to make the sweet yeast dough, as it’s a timesaver, and I don’t need to worry about kneading and raising the dough. Just drop in the ingredients and come back to ready made yeast dough. The sweet dough recipe basically the same one I use when making Russian Vatrushki, filled with Farmer’s Cheese.
My mum would make large trays of sweet Pirozhki, taking up most of the day, and freeze extras for later. I don’t have the time to dedicated a full day of baking, so this recipe makes about 30 Apricot Piroshki. I have made this recipe twice in one day. As soon as the first batch of sweet dough was ready, I put in a second batch. While it was mixing and rising, I baked the first batch Apricot Piroshki, finishing just in time to start the second batch.
Sweet and delicious, Apricot Kolaches or Apricot Piroshki are a tasty yeast dough pastry made from dried apricots (or prunes). Bon Appetit! Приятного аппетита!
Apricot Piroshki - Apricot Kolaches (Пирожки с абрикосами)
Sweet and delicious, Apricot Piroshki are a tasty yeast dough pastry made from dried apricots (or prunes). Delicious from the old country! (Пирожки с абрикосами)
Sweet Dough Ingredients
- 1 cup lukewarm milk
- 2 medium eggs
- 8 tablespoons sugar
- pinch of salt
- 1 tablespoon sour cream room temp
- 4 tablespoons melted butter
- 1 teaspoon vanilla
- 3⅓ cups of flour
- 2 teaspoons bread machine yeast
Apricot Filling ingredients
- 250 g of dried apricots
- 1/4 cup sugar
- egg wash 2 egg yolks and 1 teaspoon whipping cream
Prepare the apricots the night before to allow enough time for rehydration. Place dried apricots into a small saucepan and fill with enough water just to cover the apricots. Bring to a boil, remove from heat, cover with a lid and allow to cool overnight. In the morning, strain the water and mash the apricots together. I used a stick blender or food processor to mix the apricots. Add sugar to taste. Should have the consistency of a thick Apricot jam. You can add Apricot jam
Place sweet dough ingredients in the order listed up into your bread machine and select the dough program. It will take around 90 minutes to complete the cycle.
When the sweet dough is ready, place on a floured surface and gently knead. 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 slightly bigger (or you can pinch off golf ball pieces from the dough). You should get 24-30 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 about ¼" thick into the shape of a circle, Careful not to use too much flour on the table.
Place about 1 tablespoon of Apricot filling in the centre. Using a knife, cut slits on either side of the filling. Pull the edges of the slits, and cross over the filling, and through the opposite slit.
Place the piroshki on a greased baking tray on baking paper. Place the apricot piroshki in a warm place and allow to rise until they double in size. Will take about 40 minutes.
Carefully brush the piroshki with an egg wash. Place in a 350°F/180°C preheated oven and bake for 10-15 minutes, until golden brown. Cool on a wire rack.
To make and egg wash, I use 2 eggs and a teaspoon of whipping cream. Simply beat them together.