Cheesy Bacon & Potato Piroshki

By Tatyana's Everyday Food · 120 min

Ingredients

Instructions

1. Heat the milk until it is 49-54°C (120-130°F). Whisk in the dry yeast and let it stand for 5 minutes.
2. In a large bowl, whisk the melted butter, egg, salt and sugar for about a minute. Add the milk and yeast mixture and mix again.
3. Add the flour gradually, ½ to 1 cup at a time, until a dough ball forms. Knead on a floured surface for 4 to 5 minutes, adding small amounts of flour as needed, until smooth, soft and elastic.
4. Cover the dough with a towel and let it proof in a warm spot until doubled, about 1 hour.
5. Peel and cube the potatoes. Boil them in generously salted water for 15 to 18 minutes, until fork tender.
6. Drain the potatoes, add the butter and cream, and mash into a smooth but slightly dry puree. Refrigerate to chill.
7. Preheat a large frying pan over medium heat with a few tablespoons of butter. Sauté the diced onion and diced bacon for 7 to 9 minutes, until the onion is tender. Let cool.
8. Once the potatoes are at room temperature, combine them with the onion and bacon mixture, the cheese, dill and green onions. Season with salt and pepper to taste and mix into a uniform filling.
9. Turn the proofed dough onto a lightly floured surface, punch it down lightly and divide into 12 or 16 pieces. Cover them with a towel.
10. Roll each piece into a 6-inch circle, top with about 1/3 to ½ cup of filling, bring the dough up and over, and pinch the top and sides closed, keeping filling off the seams. Go over the seam a few times to seal.
11. Turn the piroshki seam side down and gently flatten them.
12. Heat about ¾ inch of oil in a deep pan over medium heat to 300°F (149°C). Fry 3 to 4 piroshki at a time, seam side down first, for 4 to 5 minutes per side, turning once the first side is rich golden brown. Lower the heat if they brown too fast.
13. Drain the fried piroshki on a wire rack over paper towels and let cool for at least 5 minutes.
14. Baking option: preheat the oven to 350°F (177°C) and line two baking sheets with parchment or silicone mats. Place the shaped piroshki seam side down, a few inches apart, brush with beaten egg, and proof for 30 to 45 minutes until extra fluffy.
15. Bake at 350°F for about 30 minutes, until golden brown, then cool on a wire rack.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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