Piroshki
Okay, I think I have a new obsession.
Yes, these were time-consuming to make. On the other hand, the steps could be broken up to a large degree and none of it was difficult. If they freeze, and I don't see why not, they would be sooo handy for quick and transportable meals. Just the thing for when the garden really gets going. And I'm giving instructions for 1 filling, but you could fill them with all sorts of things, vegetarian or meaty. Cheese and potato. Meat and potato. Greener greens like kale or chard, with a bit of sausage, or chopped hard boiled eggs. Mushroom, sour cream, eggs and rice. Curried beef or char-siu piroshki. Chilean piroshki with lentils, hard boiled eggs, olives and raisins. Or sweet ones, with some of that frozen fruit currently in the freezer.
Yep, like I said; I think I have a new obsession. And just as a note, it's not at all hard to double the recipe for the dough. It will keep, loosely put in a plastic bag then bagged again, for several days in the fridge. The baked piroshki should keep for a couple of days, and as noted, they should also freeze.
16 piroshki
5 or 6 hours, but divided up - about 1 hour prep time
Make the Dough:
2 teaspoons sugar
1/4 cup warm water
2 teaspoons dry yeast
1 cup milk
2 tablespoons unsalted butter
2 extra-large eggs
1 1/2 teaspoons salt
1/3 cup gluten flour
1/4 teaspoon vitamin C powder
3/4 teaspoon lecithin
2 cups white spelt flour
2 to 2 1/2 cups whole spelt flour
Mix the sugar into the warm water - it should be pleasant, bathwater warm, as with all breadmaking. Sprinkle the yeast over and let it sit form 5 or 10 minutes until the yeast is foamy.
Meanwhile, put the butter in the milk and heat gently just until the butter melts. Let cool slightly and beat in the eggs. Set aside.
Mix the salt, gluten flour, vitamin C and lecithin into the white spelt flour in a good sized mixing bowl, and make a well in the middle.
Pour in the yeast mixture, and the milk mixture into the well, and mix well. Mix in 2 cups of whole spelt flour, then turn the dough out onto a clean floured board or counter and knead for 10 minutes, incorporating more whole spelt flour as required to make a smooth dough. It should be faintly but not annoyingly sticky.
Put the dough in a clean bowl with a spoonful of oil, and turn to coat the dough all over. Cover with a cloth and put in a warm place to rise until doubled in size.
Make a Filling:
2 small onions
1 clove garlic
3 cups sliced mushrooms, plain button or mixed
2 cups finely chopped green cabbage
2 tablespoons butter
2 tablespoons mild vegetable oil
2 cups sauerkraut
Peel and finely chop the onions. Peel and mince the garlic. Clean and slice the mushrooms. Finely chop the cabbage.
Heat the butter and oil in a large skillet, and sauté the onions until soft and slightly browned. Add the mushrooms, and continue cooking until they are soft and slightly browned. Add the garlic and cook a minute or two more. Add the cabbage, with a splash of water, and continue cooking until the cabbage is soft. Mix in the sauerkraut and continue cooking until the mixture is hot through, and any liquid had evaporated.
Remove the mixture from the stove and let it cool.
Assemble & Bake the Piroshki:
2 tablespoons milk
1 teaspoon sugar
Line 2 baking trays with parchment paper. Divide the dough into 16 equal portions. Flatten and roll each piece into a thin round. Put a couple of tablespoons of the filling in the middle of the round, and fold the edges up from each side and pinch them closed. Continue pinching the dough closed until you have a football-shaped piroshki. (In other words, the circle of dough has been folded more or less in half, and the seam is along the top.) Place the finished piroshki seam-side down on one of the prepared trays. (This will help ensure that they stay pinched closed.) Continue with the remaining dough and filling, until all have been made.
Cover the trays with clean cloths, and let them rise again for half an hour to an hour.
Preheat the oven to 375°F. Mix the milk and sugar, and brush the tops of the piroshki. Bake them for 20 to 25 minutes until firm and nicely browned. Serve warm or at room temperature.
Last year at this time I made Maple Sugar Cookies.
Yes, these were time-consuming to make. On the other hand, the steps could be broken up to a large degree and none of it was difficult. If they freeze, and I don't see why not, they would be sooo handy for quick and transportable meals. Just the thing for when the garden really gets going. And I'm giving instructions for 1 filling, but you could fill them with all sorts of things, vegetarian or meaty. Cheese and potato. Meat and potato. Greener greens like kale or chard, with a bit of sausage, or chopped hard boiled eggs. Mushroom, sour cream, eggs and rice. Curried beef or char-siu piroshki. Chilean piroshki with lentils, hard boiled eggs, olives and raisins. Or sweet ones, with some of that frozen fruit currently in the freezer.
Yep, like I said; I think I have a new obsession. And just as a note, it's not at all hard to double the recipe for the dough. It will keep, loosely put in a plastic bag then bagged again, for several days in the fridge. The baked piroshki should keep for a couple of days, and as noted, they should also freeze.
16 piroshki
5 or 6 hours, but divided up - about 1 hour prep time
Make the Dough:
2 teaspoons sugar
1/4 cup warm water
2 teaspoons dry yeast
1 cup milk
2 tablespoons unsalted butter
2 extra-large eggs
1 1/2 teaspoons salt
1/3 cup gluten flour
1/4 teaspoon vitamin C powder
3/4 teaspoon lecithin
2 cups white spelt flour
2 to 2 1/2 cups whole spelt flour
Mix the sugar into the warm water - it should be pleasant, bathwater warm, as with all breadmaking. Sprinkle the yeast over and let it sit form 5 or 10 minutes until the yeast is foamy.
Meanwhile, put the butter in the milk and heat gently just until the butter melts. Let cool slightly and beat in the eggs. Set aside.
Mix the salt, gluten flour, vitamin C and lecithin into the white spelt flour in a good sized mixing bowl, and make a well in the middle.
Pour in the yeast mixture, and the milk mixture into the well, and mix well. Mix in 2 cups of whole spelt flour, then turn the dough out onto a clean floured board or counter and knead for 10 minutes, incorporating more whole spelt flour as required to make a smooth dough. It should be faintly but not annoyingly sticky.
Put the dough in a clean bowl with a spoonful of oil, and turn to coat the dough all over. Cover with a cloth and put in a warm place to rise until doubled in size.
Make a Filling:
2 small onions
1 clove garlic
3 cups sliced mushrooms, plain button or mixed
2 cups finely chopped green cabbage
2 tablespoons butter
2 tablespoons mild vegetable oil
2 cups sauerkraut
Peel and finely chop the onions. Peel and mince the garlic. Clean and slice the mushrooms. Finely chop the cabbage.
Heat the butter and oil in a large skillet, and sauté the onions until soft and slightly browned. Add the mushrooms, and continue cooking until they are soft and slightly browned. Add the garlic and cook a minute or two more. Add the cabbage, with a splash of water, and continue cooking until the cabbage is soft. Mix in the sauerkraut and continue cooking until the mixture is hot through, and any liquid had evaporated.
Remove the mixture from the stove and let it cool.
Assemble & Bake the Piroshki:
2 tablespoons milk
1 teaspoon sugar
Line 2 baking trays with parchment paper. Divide the dough into 16 equal portions. Flatten and roll each piece into a thin round. Put a couple of tablespoons of the filling in the middle of the round, and fold the edges up from each side and pinch them closed. Continue pinching the dough closed until you have a football-shaped piroshki. (In other words, the circle of dough has been folded more or less in half, and the seam is along the top.) Place the finished piroshki seam-side down on one of the prepared trays. (This will help ensure that they stay pinched closed.) Continue with the remaining dough and filling, until all have been made.
Cover the trays with clean cloths, and let them rise again for half an hour to an hour.
Preheat the oven to 375°F. Mix the milk and sugar, and brush the tops of the piroshki. Bake them for 20 to 25 minutes until firm and nicely browned. Serve warm or at room temperature.
Last year at this time I made Maple Sugar Cookies.
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