Russian Apple Piroshki (Пирожки)

Method7 steps · about 2 hr 15 min

1. 1

   Step 1: Use a bread maker for this route and select its dough setting. Load the ingredients in this order: all 1½ tablespoons dough oil, 15 oz lukewarm water, 2 cups of the divided dough flour, 1 teaspoon salt, the 1 tablespoon dough sugar, the remaining 2 cups plus 2 tablespoons dough flour, then 1 tablespoon active dry yeast. Measure the flour in level dry measuring cups.

   Uses 1½ tablespoons oil for dough · 15 oz lukewarm water · First 2 cups dough flour · 1 tsp salt · 1 tablespoon sugar for the apple-piroshki dough · Remaining 2 cups plus 2 tablespoons dough flour (2⅛ US cups) · 1 Tbsp Active Dry Yeast

2. 2

   Step 2: Run the bread maker dough cycle loaded in step 1. It mixes, rises, mixes again and rises again; the source gives about 1–1½ hours for this cycle. Wait until the cycle is complete and the dough is risen. Meanwhile, peel, core and finely chop all the selected 2–3 apples for the filling; keep them separately from the dough.

   Uses Entire correctly loaded bread-maker dough batch · 2 to 3 apples (peeled, cored and chopped finely (I use a food processor and pulse several times))

3. 3

   Step 3: Dust the board, your hands and the entire finished risen dough from step 2 with some of the separate additional flour. Shape the dough into a large log. It will continue to rise a little as it rests on the board.

   Uses Entire separately finished risen bread-maker dough · Additional all-purpose flour for board and hands, as needed, amount unspecified

4. 4

   Step 4: Cut a piece about ¾ inch (2 cm) thick from the dough log in step 3. On a well-floured hand, stretch it into a circle about 3–4 inches (7.5–10 cm) wide. Keep the filling side and edges free of flour so the seam can seal; reserve the remaining log for more pastries.

   Uses One piece drawn from the risen dough log, actual batch share unknown · Additional all-purpose flour for board and hands, as needed, amount unspecified

5. 5

   Step 5: Place ¼ teaspoon of the filling sugar (¼ teaspoon) in the center of the dough circle from step 4 and top with 1 heaping tablespoon of the separately chopped apples from step 2. Fold the dough around the apple and pinch the seam tightly closed, then flatten slightly for an even shape. Repeat steps 4–5 with the remaining dough log from step 3, using the same PER-PASTRY sugar and apple amounts, to make about 15–20 piroshki. Keep any unused chopped apples or filling sugar for another use.

   Uses Entire first stretched dough circle · ¼ teaspoon filling sugar PER piroshok, actual batch-stock share unknown · Separately chopped apple stock, 1 heaping tablespoon PER piroshok; used batch share unknown · Remaining dough log after the first piece, actual share unknown · Additional dusting flour for hands while shaping remaining pastries, actual amount unknown

6. 6

   Step 6: Heat the separate canola frying oil in a large deep heavy-bottomed pan to about 330°F (165°C). Use enough to reach halfway up the shaped pastries, leaving room in the pan for the oil to bubble.

   Uses Canola oil to reach halfway up the pastries in the pan, amount unspecified

7. 7

   Step 7: Fry all the filled pastries from step 5 successively in the prepared hot-oil pan from step 6. They should sizzle on contact. Turn to fry both sides until deep golden, the dough is cooked through and the apple filling is tender; if a pastry puffs enough to create a third side, turn and cook that side too. Drain the complete cooked batch on paper towels, allow to cool to a comfortable eating temperature, then serve.

   Uses Entire formed apple-piroshki batch, cooked successively · Prepared pan with hot canola frying oil