Home Made 'Pirozhki' (Baked Stuffed Pies) And Cinnamon Buns

Updated: 4 March, 2015 seen 1,004

Welcome to my second attempt of being a food blogger - in this post I will try to demonstrate how to bake a Russian 'Pirozhki' and a cinnamon buns using yeast dough.

Please pardon my English language it's not my native language.

I'm complete profane into cooking and I'm a super complete profane in English culinary language. But hey, that's what for my blog is used for - to learn new things and improve my language skills.

I believe the culinary English is a great way to improve English language skills.

Back to the subject - 'Pirozhki' in Russian stands for small pies stuffed with some filling. This time we used ham & onion and egg & green spring onions for our version of Russian 'Pirozhki' filling. 

From a leftover dough we made a few cinnamon buns as well. 

This yeast dough is universal, it will suite for baking different pastries, tarts, buns and other pastries.

From bellow seen amount of dough we prepared 3 plates of 'pirozhki' and 1 plate of cinnamon buns.

Ingredients for yeast dough

  • 5 cups flour
  • 1.5 cups milk
  • 1/2 tsp. salt
  • 1 egg
  • 1 packet of dry yeast (11 grams)
  • 2 tbsp sugar
  • 2.5 tbsp oil or butter.

Ingredients for 'Pirozhki' with ham filling

  • 300 grams ham
  • 1/2 Onion
  • Pepper

Ingredients for 'Pirozhki' with egg and spring onion filling

  • Onion Springs
  • 2 boiled eggs
  • 50 grams soft butter

Ingredients for Cinnamon buns

  • Cinnamon
  • Whipped egg
  • Sugar

Preparing a yeast dough

Add flour to a bowl then add dry ingredients (sugar, salt) follow with adding egg and finally by adding a warm milk (not boiled).

Add a yeast to a warm water, stir well.

Then add a water with yeast to a bowl.

Stir well, once you are satisfied with consistence of your dough -  sprinkle some additional flour for covering a dough then cover bowl with a cloth and put it for 50-60 minutes in a warm place to leaven.

Preparing filling for 'Pirozhki' with ham

Cut and slice ham into small pieces, add chopped onion and pepper

Preparing filling for 'Pirozhki' with egg and spring onions

Boil two eggs, cut them. Add chopped spring onions and soft butter

Cooking directions

Put pirozhki in a heated 180-200 degrees oven. Bake until they become brown (5-8 minutes) 


Ingredients for Pirozhki

Ingredients for Pirozhki dough - flour, butter, milk and salt

More ingredients for Pirozhki

Eggs and green spring onions bought at local Tbilisi Dezerter Market

Preparing a dough

Sift fluor in a sifter

Sift flour in a sifter

Add eggs to fluor

Add eggs to flour

Dough with yiest added

Dough with yeast added


Ham and Onion filling for dough

Ham and Onion filling for dough

Sliced spring onions

Sliced spring onions 

Put a dough in a warm place for 50-60 minutes

Yeast dough

Yeast dough

Making 'Pirozhki'

Making pirozhki with a glass

Making pirozhki with a glass

Pirozhki on a baking paper

Pirozhki on a baking paper 

Egg yolk for pirozhki covering

Whipped egg for pirozhki covering

Pirozhki painted with an egg yolk

Pirozhki painted with whipped egg

Before putting pirozhki in oven they must be stabbed with a fork and puddled with whipped egg. After taking of from the oven put pirozhki in a bowl and cover with a cloth, to make them soft and puffy.

Freshly baked pirozhki just from oven

Freshly baked pirozhki just from oven

Pirozhki served on a plate

Pirozhki served on a plate

There is a huge possibility you will have a leftovers of your dough, you can bake a cinnamon buns from it for example:

Preparing Cinnamon buns

Roll out a square form dough, puddle it with whipped egg, heartily strew all the dough with sugar and cinnamon so no place of dough leaves uncovered. Then take the wider - longer side of your rolled dough and roll it into a roll. When a sausage form has been rolled out, cut approximately 2 finger wide slices. Then take sliced pieces, using your fingers close their bottoms, so all the filling stays inside. Take a top part of slices and open it in a form of rose (using your fingers).

At the top of it ad a little piece of un-melted butter.

Roll out the dough leftovers

Roll out the dough leftovers

Add butter, sugar and cinnamon

Add whipped egg, sugar and cinnamon 

Wrap it up and cut with a sharp knife

Wrap it up and cut with a sharp knife

Cinnamon buns on a baking paper

Cinnamon buns on a baking paper

The Result

The Result

Tips from a Pro:

If dough is prepared with butter, then when cooled of, pirozhki faster stays harder, if prepared with oil longer stays softer. 

Damned - you didn't understood a word here, right?! :)

But these are the words I learned in English today: spring onions, whipped egg, sift, sifter, puddled, leaven


Hi! My name is Reinis Fischer (38), a proud dad and devoted husband. CEO and Founder of Terramatris crypto hedge fund, drone enthusiast, world traveler, photographer, and passionate lover of Georgian cuisine (vegetarian).

An ex-pat living in Georgia since 2011, I trade stocks, take photographs, work out at the gym, and many more. Here I write about travel, finance, and other things that might interest me.