Sourdough pyrizhky (Ukrainian stuffed buns)

Delicious sourdough Pyrizhky  buns are naturally leavened and stuffed with boiled eggs and green onions and baked to perfection.

What is Pyrizhky ( Ukrainian Stuffed Buns)

Pyrizhky are baked or fried yeast-leavened elongated buns with a variety of fillings.  Its Russian counterpart is called Pirozhki.

Pyrizhky are either fried or baked. It can be  either sweet or savory. Common savory fillings include ground meat, mashed potato, mushrooms, boiled egg with scallions, or cabbage. Typical sweet fillings are fruit (apple, cherry, apricot, lemon), jam, or quark. Pyrizhky  are light and tender and the best buns .

 Pierogi Vs Pyrizhky /Pirozhki

Pierogi is (north America) a square- or crescent-shaped dumpling of unleavened dough, stuffed with sauerkraut, cheese, mashed potatoes, cabbage, onion, meat, or any combination of these, or with a fruit filling while Pyrizhky/Pirozhki are small pastries filled with finely chopped meat, vegetables or fruit baked or fried, from eastern European cuisine.

Traditionally it is shallow fried in oil. There is a baked version too.

There are Pyrizhky  is usually yeast leavened. However, there is no other sourdoughs version.

There are Pyrizhky  is usually yeast leavened. However, there is no other sourdoughs version.

How to make this Sourdough Pyrizhky?

You need the following ingredients

Stiff sourdough starter: I used stiff sourdough starter  (50%) Hydration.

Flour:  Use unbleached all-purpose flour

Milk:  You need to use whole milk as there is no other fat  in this recipe

Sugar: Sugar  enhance the growth of  natural yeast .

Salt:  controls the fermentation as well as enhance the flavors.

Olive oil:  Improves the crumb structure, but it will also make a softer and moist loaf. This is because the oil in the dough prevents water from evaporating during baking. As the water is retained, it keeps the baked bread moist and tender.

For the filling

Boiled eggs 

Green onions

Carrots : Carrots are not in the traditional filling  however I added for giving color and extra dose of vitamin A.

Olive oil: Act as binder in the filling and  add flavor.

Salt and pepper

Paprika: This is optional , it spices up the fillings little.

Cilantro: I used cilantro.

Egg wash : 1 egg with water

See recipe card for quantities.

Instructions

You need to make the dough with flour, milk, oil, sugar and starter.

After short bulk fermentation you need to refrigerate the dough and next morning bring back to room temperature and continue a warm proof.

In the mean time make filling, with boiled eggs, carrots, green onions and spices

Divide, shape and fill the dough

Shaped dough

Once you shaped the dough , pre-heat oven, once it feel fluffy, brush with eggwash

After baking

Baking Schedule

1. Refresh Stiff starter – 10:00 a.m. (or when your starter is mature)

2. Mix – 1:00 p.m.

3. Warm Bulk Fermentation – 1:25 p.m. to 4:30 p.m. (or longer, as needed)

4. Cold Bulk Fermentation – 4:30 p.m. to 8:00 a.m. (next day)

5. Make  filling with green onion, eggs and carrot and spices.

6. Proof – 8:30 a.m. 12:30 p.m.

7. Divide dough and fill with filling.

8. Preheat your oven with the rack in the middle to 350°F (176°C) — no fan assist (no convection).

9. Dough will be fluffy brush with egg wash and bake for about 20 minutes or until it becomes  golden brown in color.

When it comes out from the oven immediately brush with butter.

Remove from the parchment paper and let it rest on a wire rack until cool to the touch.

You need good kitchen balance is important weight out dough. That keeps the dough uniform.

Variations

You can use sunflower oil instead of olive oil  to the dough .

Filling you can either use potato filling with mashed potato, butter, and shallots etc.  or meat filling.

Points to make this sourdough Pyrizhky

If you are using  liquid starter then make  sure to use young starter or leaven.

You need only short bulk and after overnight fermentation. Next morning, let  rise dough once again and fil the dough. Once you filled dough it doesn’t need rise. Pre-heat oven and bake it.

If give egg wash to sourdough pyrizhky it gives nice sheen on the buns.

When it comes out of the oven brush them with butter that gives bread nice color as well as extra buttery taste.

See this Sourdough Chinese Cocktail Buns on my website! if you like a sweet filling

Storage

They taste best when it  is warm on the first day. For second make sure to warm bread for 15- 30 seconds in microwave or in the oven 300 F until it is heat through.

You can store the dough in freezer however filling  you need to make every time.

These ingredients don't stand up well to freezing.

Print Recipe

5 from 36 votes

Sourdough pyrizhky ( Ukrainian stuffed buns)

Delicious sourdough Pyrizhky buns are naturally leavened and stuffed with boiled eggs and green onions and baked to perfection.

Prep Time5 hours hrs

Cook Time22 minutes mins

12 hours hrs

Total Time17 hours hrs 22 minutes mins

Course: Breakfast, Brunch

Cuisine: Ukrainin

Keyword: #sourdoughbread, Pirozhki, Sourdough Pyrizhky, Ukrainin bread

Servings: 9 pieces

Calories: 212kcal

Author: Swathi (Ambujom Saraswathy)

Equipment

• kitchen scale
• Kitchen aid Mixer
• Baking sheet

Ingredients

• 350 g unbleached all-purpose flour
• 2 g Salt
• 126 g Stiff Starter
• 10 g Sugar
• 250 ml Whole milk 1 cup
• 5 g ½ tablespoon olive oil
• For filling
• 152 g eggs Hard boiled eggs, chops into cubes
• 74 g Green onions 4 onions
• 88 g Carrots 1 chopped
• 1 g ½ teaspoon Black pepper
• 2 g Salt
• 17 g 1 and ¼ tablespoon olive oil
• 13 g Cilantro
• Egg wash
• 1 large egg + 1 tbsp. water
• Butter for brushing

Instructions

• Refresh stiff starter 3 hours before adding it to the dough .
• In a kitchen aid mixer add stiff starter and milk and mix well . Try to mix in the starter as much as possible.
• To this add flour, salt , sugar, and olive oil and knead well to form a stiff, soft dough.
• Set aside for bulk fermentation at room temperature for 3 hours.
• Then refrigerate the dough for overnight.
• Next morning proof the dough for about 4 hours.
• In the meantime, make the filling with boiled eggs, green onions, carrots, salt, pepper, olive oil and cilantro. Mix gently as egg can break into pieces. And set aside.
• Once the dough is proofed well. Then divide it into 9 pieces of 62g.
• Then fill the dough with about 2 tablespoon of filling. And shape it into a small cylinders or rolls.
• Pre-heat oven to 350F ( 170 C). Once the filled dough looks little fluffy, you can brush with egg wash. And bake for about 25- 30 minutes or until it becomes golden brown in color.
• Remove from the oven and immediately brush with butter. Then keep aside.
• Enjoy with soup or as such while it is warm.

Video

Nutrition

Calories: 212kcal | Carbohydrates: 37g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 218mg | Potassium: 165mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1951IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 2mg

Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Swathi

This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread.  All the recipes you see here are created by me and approved after taste-test by my family.