It’s time for #BreadBakers again. This month’s theme is a stuffed bread and this was challenging. Juggling a busy work schedule with ingredients on hand and the mood for baking being present became quite a struggle. Last night, the sourdough stromboli I had planned still hadn’t been baked. Every few weeks I kept on searching for alternate stuffed breads (I think the subconscious me had a feeling stromboli wasn’t on the menu this month) and then came across pirozhky. They can be either sweet or savory. The most traditional fillings include a sweet berry filling or a savory cabbage filling. With no cabbage in the house, I created a different filling, but still using flavor combinations common in Eastern European cuisine.
Prep Time: 2 hours
Cook Time: 40 minutes
Yield: 16 pirozhky
- 1 cup milk
- 1 1/2 teaspoons dry active yeast
- 2 teaspoons sugar
- 1 tablespoon melted butter
- 1 teaspoon salt
- 1 egg
- 3 – 3 1/2 cups all purpose flour
- egg wash (1 egg beaten with 1 tablespoon water)
- 4 slices chopped bacon
- 1 apple, peeled, cored and chopped
- 1 thinly sliced onion
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon dried chives
- 1/4 teaspoon salt
- 1/2 teaspoon ground paprika
- 1 cup grated cheese (I used Fontina)
Heat milk. Transfer 1/2 cup of the milk to a bowl. Add sugar and stir. Sprinkle yeast on top. Let it rest until yeast becomes foamy, about 10 minutes.
In the bowl of an electric mixer, combine proofed yeast with the rest of the milk, butter, salt and egg. Whisk with 1 cup of the flour. Add 2 more cups of flour and knead for 10 minutes until the dough is smooth and elastic, adding up to an additional 1/2 cup of flour as necessary.
Transfer to a lightly greased bowl. Cover with plastic wrap sprayed with non stick spray and a kitchen towel. Leave to rise until doubled in size, about 1 hour.
Meanwhile, make the filling.
In a skillet, fry the bacon until it starts to brown.
Add onions and cook on medium heat for about 3 minutes, until they start to change color and caramelize. Add apples and spices. Cook for another 3 minutes.
Turn off heat and add cheese. Stir to combine until cheese is melted.
Spray a baking tray with non stick spray.
Divide the dough in half.
On a lightly floured board, roll out half the dough into a rectangle, Using a pizza cutter, divide into 8 pieces. Put a little filling in the middle of each piece.
Roll up like a burrito, folding in the edges as your roll. Pull some dough around the sides so that it is well sealed all around. Place seam side down on baking tray. Repeat with the other half of the dough.
Cover with a kitchen towel and leave to rise for 30 minutes.
Preheat oven to 350 F.
Brush with egg wash. Bake for 40 minutes, Leave to cool.
It’s best to cook the buns in 2 pans so they have room to spread without getting stuck together. However, if you squeeze them together in one pan as I did, carefully cut them apart with a sharp knife.
These buns have a palate tempting flavor profile – both sweet and savory at the same time! All stuffed inside an incredibly soft bread roll!
These make a delicious breakfast or tea time snack.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].
Stuffed Breads from the Bread Bakers
- Chocolate Caramel Stuffed Monkey Bread from Robin at A Shaggy Dough Story
- Cinnamon Roll Quickbread from Laura at Baking in Pyjamas
- Cream Pan – Japanese Custard Filled Buns from Shireen at Ruchik Randhap
- Figgy Olive Oil and Sesame Challah from Sarah at What Smells So Good?
- Jam filled Danish Pastries from Holly at A Baker’s House
- No-Knead Apricot Sweet Rolls from Renee at Magnolia Days
- Baked Peas Kachori from Shilpi at SimplyVeggies
- Cauliflower, Paneer & Peas Stromboli from Priya at I Camp in my Kitchen
- Cheesy Bacon Stuffed Pretzel Buns from Allison at The PinterTest Kitchen
- Cheesy Pizza Wheels from Tara at Noshing with the Nolands
- Chicken Stuffed Casserole Bread from Lakshmi at Cooking Club
- Cuban Sandwich-Stuffed Cuban Bread from Jenni at Jenni Field’s Pastry Chef Online
- Gruyère Stuffed Crusty Loaves from Adam at Bakers and Best
- Jalapeno Cheddar Stuffed Pretzel Rolls from Heather at Hezzi D’s Books and Cooks
- Jamaican Meat Loaf from Kelly of Passion Kneaded
- Prosciutto, Salami and Mozzarella Stromboli from Wendy at A Day in the Life on the Farm
- Sri Lankan Seeni Sambol Buns from Pavani at Cook’s Hideout
- Stuffed Bazlama – Turkish Bread from Sneha at Sneha’s Recipe
- Stuffed Black Garlic Monkey Bread from Camilla at Culinary Adventures with Camilla
- Stuffed Pretzel Bites from Karen at Karen’s Kitchen Stories
- Tiganopsomo – Feta-Stuffed Fried Bread from Stacy at Food Lust People Love
- Zucchini and Goat Cheese Stuffed Bread from Aisha at La cocina de Aisha
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