These baked potato piroshki are soft, golden, and filled with buttery mashed potatoes, making a comforting dinner or snack straight from the oven. The tender yeast dough bakes up pillowy, while the simple potato filling stays rich and savory. If you love cozy baked dinners, you will also enjoy our Potato Crust Quiche with Chicken and Mushrooms and Melt-in-Your-Mouth Beef with Potatoes.
Ingredients
- 500 ml (2 cups) milk
- 16 g (1 tbsp) fresh yeast
- 1 tbsp salt
- 1 tbsp sugar
- 2 eggs
- 150 g (2/3 cup) butter, melted
- 1 kg (8 cups) flour
- 2 tbsp vegetable oil
- Potatoes, for the filling
- Butter, salt, pepper, for the filling
Instructions
- Dissolve the yeast in warm milk and stir.
- Add the salt, sugar, and a little flour; mix thoroughly.
- Beat the eggs, add the melted butter and flour; mix.
- Combine the egg mixture with the milk mixture; stir well and add the remaining flour.
- Stir with a whisk, then knead by hand – do not overwork the dough with flour.
- Work in the oil and knead again.
- Rise 30-40 minutes, punch down, and rise 40 minutes more.
- Boil the potatoes, drain, and mash with salt, pepper, and butter.
- Shape the piroshki and bake at 180C (350F) for 25-30 minutes.
Tips
- Keep the dough soft and slightly tacky; adding too much flour will make the piroshki dense.
- Mash the potatoes until smooth so the filling is creamy and easy to seal inside the dough.
- For more yeast baking guidance, explore more ideas at Serious Eats.
Nutrition (per piece): 232 kcal | Protein 20 g | Fat 7 g | Carbs 21 g