Pirohi

Another recipe gleaned from Baba. My research shows that they could be called piroshi. Pirohi seems to translate to perogie.

A delicious sweet bread that can be filled with anything and baked. The recipes here are our family favorites.

Serve with melted butter and sour cream

Ingredients

12 eggs

2 tbsp quick rise yeast

1 tbsp sugar

13 cups flour

2 cups milk 

½ cup lukewarm water

1 tsp salt

1 lb butter

Procedure

Scald milk, add butter and let cool.

Beat eggs, add to milk mixture. ( should be lukewarm)

Mix water, yeast and sugar.

Add to milk mixture.

Slowly add flour and knead for 5-8 min. until dough is not sticky.

Let rise until double in size.

Make balls approx. 2” in diameter and roll out to 5”.

Fillings

(Amounts are up to you and how many you want to make!)

Sauerkraut (I look for cabbage that is brined as a whole head not chopped), carrots & onion fried in butter

Garlic Potatoes, sour cream, s&p, fresh dill, mushrooms (fry first), green onions, butter, opt - add cheddar, opt - cream cheese!

Sweet potatoes cooked in chicken stock, puréed, basil, butter

Dry ricotta, cheddar, feta, egg, s&p, green onion, cheddar/dill cheese, Parmesan (or clean out the fridge!)

Beets-shredded (cook first), brown sugar, butter

Folding

Folding is an art in itself. It doesn’t have to be perfect. The key here is to make sure you don’t lose the fillings!

Make balls approx. 2” in diameter and roll out to 5”.

Fill with 2 tbsp of filling, fold

Starting at the top (hard to find as you are looking at a circle). Fold down towards the centre about an inch. Think of braiding...from the top pinch about an inch of the dough and fold towards the centre. With your other hand do the same and meet in the centre. Pinch them together if you can. (Left hand... then right hand... pinch) Repeat all the way to the bottom. Bring up the bottom inch to close.  Sorry if this is confusing you. Just do your best.

Let rise and bake 350° for 15 min