Sweet Piroshki with Apricots (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)
Course Dessert, Sweets
Cuisine Eastern European, Russian
Keyword sweet piroshki
Author Peter's Food Adventures
Sweet Dough Ingredients for Bread Maker
1tablespoonsour creamroom temp
2teaspoonsbread machine yeast
Apricot Filling ingredients
250gof dried apricots
egg wash2 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. Alternatively, prepare dough the traditional way as per video.
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.