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Pirozhki Meat Stuffed Buns Recipe
Imported from
http://teaandmangoes.com/pirozhki-meat-stuffed-buns-recipe/
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Ingredients
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Dough
4 cups all-purpose flour (480 grams)
1/2 cup sour cream (113)
1/4 cup softened butter (57)
1/2 cup water
2 large eggs
2 tablespoons sugar
1 tsp salt
2 1/2 tsp active yeast (or 1 package)
1 large egg mixed with 1 tbsp water to spread on dough
Filling
1 tbsp olive oil
1 small onion
2 garlic cloves
salt and pepper to taste
1 1/2 tbsp chili powder
250g (1/2lb) ground beef
170 grams cubed cheddar cheese
Instructions
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Dough
Proof yeast in water for 5 minutes. Add flour, salt, sugar, sour cream, soft butter and eggs to mixing bowl. Using dough hook, mix until all ingredients are thoroughly incorporated.
Rub olive oil in a separate medium sized bowl and place dough in bowl. Let dough sit for about 90 minutes, until puffed up. It does not need to be double in bulk.
Filling
heat oil in pan, add onion and garlic cloves. Saute until onions are soft and garlic is fragrant. Add chilli powder, salt and pepper and mix in. Add ground beef and cook until no longer pink.
Place beef mixture in a bowl and let cool until room temperature. Then stir in cheese. You can make this filling ahead of time and store it in the fridge until ready to use.
Shaping
Divide the dough into 16 equal sized pieces. This is easiest if you have a scale. Each piece of dough should weight about 2 oz or 55-57 grams each. If you do not have a scale, just try to make sure each bun is close to the same size. (A tip to get similar sized dough balls: flatten dough slightly, and then divide dough in half, then divide each half in half so that you have four equal sized pieces of dough. Divide each piece in half again, and now you'll have 8 pieces. Divide each of the 8 pieces in half to get 16.)
Shape each piece of dough into a nice ball shape. Place on a parchment lined baking tray, cover with a clean tea towel and let rest for 15 minutes.
Assembly
Flatten each piece of dough into a 5 inch oval shape. Brush the surface with the egg wash. Scoop up about 2 tablespoons of filling and place it in the centre. Pull the dough over the filling and seal the opposite edges.
Proofing
Place on baking sheet and let it rest for one hour, until slightly puffy.
Bake
Preheat oven to 400 degrees F, about 10-15 minutes before the end of the rise. Brush the egg wash over the buns.
Bake the buns for 15-20 minutes, until they are a nice golden brown. Don't worry if some of the seams come undone. Remove from oven and place on wire rack for about 15 minutes before eating.
Storing
Any leftovers can be stored in the refrigerator when thoroughly cooled. You can eat these hot or at room temperature.
Freezing
Pirozhki can also be frozen for up to one month. Defrost in the refrigerator overnight.
