Yeast dough for piroshki
A soft, dough-based mixture made with milk, eggs, and butter, used to make Iranian pirojki, which are then filled and baked.
Shortcrust pastry is a fundamental element of baking. It is made with simple ingredients, but requires a precise technique to achieve the desired texture, which should be both crisp and tender.
Ingredients and directions
- Prep time15 min
- Cook time13 min
- Resting1 hr
- Total1 hr 28 min
- DifficultyEasy
- CostBudget
- Cooking methodFour
- Estimated cost$0.79 $0.20 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
Ingredients
people
- $0.32
- $0.01
- $0.12
- $0.20
- $0.14
Prices from US supermarkets for 4 of 5 ingredients; Belgian prices for the rest.
Directions
- Combine all the ingredients except the butter and knead until the dough no longer sticks to the bowl. ≈ 10 min
- Add the butter and knead again. ≈ 10 min
- Allow the dough to rise for about 30 minutes.
- Fill them with your desired filling, close the pirojki, and place them on a baking sheet. Let them rise for another 30 minutes.
- Brush them with melted butter, then bake for about 13 minutes at 180 °C.
The bill
Yeast dough for piroshki
- 200 g of bread flour$0.32
- 1 tablespoon of sugar$0.01
- 120 to 130 ml of lukewarm milk$0.12
- Half an egg, lightly beaten$0.20
- 15 g of softened butter$0.14
Total$0.79
that's $0.20 per person
Estimated price; varies by store.
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