Пиріжки З Вишнею Recipe

Pirozhki Dough

Begin by preparing the dough. In a large mixing bowl, combine 500 grams of flour, 100 grams of sugar, 50 grams of butter (melted), one large egg, 250 milliliters of milk (warm), and 7 grams of yeast. Mix well until a soft dough forms. You may need to adjust the amount of flour or milk slightly to achieve the right consistency. Cover the bowl with a clean cloth and let the dough rise in a warm place until it doubles in size, about 1 hour.

Prepare Cherries

While the dough is rising, prepare the cherries. If using fresh cherries, pit and halve them. If using frozen cherries, ensure they are thawed and drained to remove excess liquid. You might want to sprinkle a little sugar over the cherries if they are particularly tart.

Form Pirozhki

Once the dough has doubled in size, punch it down and turn it out onto a floured surface. Divide the dough into 12 equal pieces. Flatten each piece into a disc and spoon a generous amount of cherries into the center. Fold the dough over the cherries and pinch the edges to seal, forming a crescent shape or a round bun.

Bake

Place the formed pirozhki on a baking sheet lined with parchment paper, leaving some space between each for them to expand. Let them rise again for about 30 minutes. Preheat your oven to 180°C (350°F). Once risen, brush each pirozhki with a beaten egg for a golden finish. Bake in the preheated oven for 20-25 minutes, or until golden brown.