Pirozhki with cabbage and minced meat are delicious! And when the dough is super light and airy, it makes the pastry twice as good. Today, I'll show you how I make the dough for pirozhki to make them as fluffy as possible. I'll be using one ingredient that will help enhance the flavor so no one will guess our secret. But for detailed instructions, watch the video where everything is clear and straightforward. You'll be able to make it too, and surprise your family with these delicious oven-baked pirozhki. By the way, this dough is versatile; it can be sweetened to make buns or sweet pirozhki. You can also fry the pirozhki instead of baking them, changing the filling. And if you want, you can bake a pie using this yeast dough with a secret (just make sure the filling is ready so it doesn't dry out in the oven). I hope you'll like it! Enjoy cooking
Ingredients in spoons, cups, exact grams 👇
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✅ What to add to the dough to make it rise? How I make soft pirozhki with cabbage and minced meat, see also the step-by-step recipe on our website edanalyuboivkus.ru/vse-recept...
🥛*cup volume 200 ml
✅ Ingredients for the dough (Raw dough weight: 980 g):
yogurt or thick kefir (sour cream) - 150 g = 3/4 cup*
warm milk - 200 ml = 1 cup*
sugar - 40 g = 2 tbsp.
dry yeast - 10 g = 2 tsp.
salt - 8 g = 1 tsp.
butter - 70 g = 4.5 tbsp.
baking soda - 2 g = 1 large pinch
flour - 500-550 g = about 4 cups*
✅ Filling for pirozhki (Weight in finished form 540 g):
minced meat - 400 g = 2 cups*
cabbage - 300 g = 2 cups*
onion - 100 g = 1 medium head
carrot - 100 g = 1 piece
salt, pepper - to taste
✅ For brushing:
egg - 48 g = 1 piece
milk - 5 ml = 1 tsp.
❗Yield: 12 pirozhki
🌡Baking temperature: 170 °C with convection or 200 °C regular mode
⏲Baking time: 15-20 minutes
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