Sweet Piroshki

I believe Russians are responsible for piroshki; a deep-fried bun with different fillings (usually of different meat varieties). Russians do not make the sweet version but for whatever reason this sweet version exists alongside the savoury version in Persian cuisine. The sweet ones are similar to a custard filled doughnut. They are not dusted with icing sugar but for them to be visually pleasing, I had no chice but to dust them! . . . Try this crowd pleaser and you won't be left disappointed.





In a bowl, place: 1 egg, 2 tablespoon of white sugar (or caster sugar is fine) and 2 tablespoons of cooking oil. Mix with a fork until is well mixed.

Add 3/4 cups greek yoghurt, 1/2 teaspoon baking soda, 1.5 teaspoons yeast (not bread maker yeast, just plain ordinary one), 1/4 cup milk and 2 cups plain flour. Mix it all up and cover with food wrap and place the bowl somewhere not too warm (kitchen bench is ok) for 3 hours (or until it doubles in size and fluffy).

Roll the dough on a floured board/bench to about 2cm thick and about 10cm diameter. Deep fry until golden brown.

If you want to fill them with custard: Make custard after making the dough. Either use packet of custard mix according to instructions and leave in the fridge to set. Or you can try making creme pattiserie from my previous blog post for Cream Puffs. Cut a circle out of rolled dough, place a spoonfull of custard in the middle and brush the edges of dough with water. Place another layer of dough on top and press the edges together firmly before frying.