Baked Peroshki Dough / Buns
Ingredients
- 1 1/2 cups milk
- 3 tablespoons butter
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 3 1/2 cups flour
- 1 1/2 tablespoon dry yeast
- 2 eggs -one goes into the dough and one is to brush-on before baking
Instructions
- CuisinArt Bread Machine technique
- Heat (we use the microwave) the milk and butter together until it is warm and butter melted
- Pour into bread machine basket
- Add sugar & salt
- Beat egg and add it to the mixture
- Add flour
- Add yeast
- Set to #2 (Rapid White)
- At 1:51 Minutes, remove from machine
- Divide into either 16 small peroshki or 8 large peroshki OR 4 large and 8 small.
- Roll into circles
- Insert filling (recipe is separate for meat and cheese filling)
- Close-up peroshki by pinching a seam on the top
- Place on a cookie sheet which is lined with parchment paper
- Brush with egg and allow to rise for about 40 minutes
- Bake at 350 for 25 - 30 minutes
- (30 minutes for large peroshki / 25 for small peroshki - with a mixed batch, we take out the small ones 5 minutes before the large ones)
Notes
I had my first peroshki as Moscow street food in the early 1990s and when I started experimenting with leftover dough one day, the memory popped back into my head!
I found an awesome recipe online and adapted it a bit and these things are now a family favourite!
