Chocolate Piroshki with Raspberry Recipe | How To Make Chocolate Piroshki

Welcome to my channel, Alla's Yummy Food. I'm Alla, the host of this show. I'm so happy to see you all here. Today I've created something incredible. Because my other pirozhki were so, so popular, I decided to experiment and come up with this incredible new idea and recipe of chocolate pirozhki stuffed with raspberry jam. they are so good you get a really nice rich dark chocolate flavor with a sort of um citrusy and sour raspberry tart filling it's literally a paradise in your mouth absolutely amazing i really really hope you enjoy this video and yeah let's get started first thing we're gonna do is make our dough into lukewarm water add sugar and fresh yeast you can also use dry yeast it's up to you and then mix everything together we're going to leave the mixture to bloom and you know puff up for at least five minutes or so for our yeast to activate then add your egg and oil and mix everything together with vanilla extract and set this aside for a little bit at least 15 minutes or so while we prepare our dry ingredients over here i've got my plain flour we're going to add some salt cocoa powder and just mix everything together until there are no lumps and the mixture becomes nice and chocolatey you can also do all of this in your stand mixer or you can roll your dough by hand as well it's up to you then you want to add sugar and mix everything one more time until there are no lumps what i usually do i take a whisk and just mix everything a few more times until the mixture is nice smooth powder just like so after you've done that you're going to take your wet ingredients and you're going to pour a little bit inside and mix everything together with a spoon first otherwise the whisk is just going to get stuck on the mixture so just mix everything then add more mixture mix again and keep going until the dough starts to form into a thick dough. You want to keep going until it starts to sort of feel more starchy and again you can do this in your stand mixer with a dough hook attachment. Once your dough starts to become more pileable you want to add a little bit of oil onto your hands so it's easier for you to roll it out and the dough will be very sticky and it might be hard to mix it. What you want to do next you want to add a little bit of flour onto your surface and then add your dough it will be super sticky and wet that's normal you're going to add more dough on top and you're just going to knead the dough for five minutes or so just so we can make sure all the ingredients are mixed through and your gluten is mixed as well and stretched if you're going to do this in the stand mixer you might need to knead this for about five minutes or so by hand it could actually take a bit longer maybe 10 minutes you should get nice smooth dough just like this by the end of it and if it starts to stick to your counter don't worry about it don't be tempted to add more flour you can always add a little bit of oil and the dough will still be very sticky and that's normal we're going to leave the dough in a bowl make sure you add some oil inside mix it through and then add your dough we're going to prove the dough for about an hour an hour and a half in a warm place make sure you have a nice kitchen spot in your house where you can leave the dough i wrap it in cling film and then you can also do that or just put a towel damp towel over the dough after your dough has proofed you will see it will double in size and it will be a slow rise but all of the ingredients will just work well together look how soft and fluffy the dough is after it's rested bear in mind it will still be sticky so we need to be careful when working with this dough take your dough and start rolling out into these small balls you can decide what shape and size you want your piroshki to be i usually just pinch it out and i don't measure it if you wanted to measure the dough you can roughly about 50 grams per piroshok which would be the standard and make sure your surface is floured just go ahead and then start rolling out each pirozhok. The dough is very sticky and that's normal so when you're using your rolling pin just gently push it up and down into two sides and then go ahead and add your filling. Grab the sides from the corners, pinch on top and then go all the way down and pinch the dough. Now you can create again any shapes you like. The traditional pirozhki shape is pinching like this on the top and folding it through in your hand and making sure they look just like this nice and little cute bubbles. I like a lot of fillings so be generous. You're going to repeat the process with all the pirozhki. Place your pirozhki onto a baking tray lined with some parchment paper and you're going to egg wash these. I'm using just normal egg with a little bit of water going around the sides on the corners on top making sure they're nice and coated. they're going to be so yummy and so beautiful if you wanted to you can also fry some hazelnuts you can roast them or fry them i just fried them in a frying pan for a few minutes until they're nice and golden shook it off took off the skin and then crushed them into small pieces this is really nice to use as decoration if you wanted to you can exclude this step or include it and to be honest you can add anything else you want on top of your piroshki so add your crushed hazelnuts on top and place your pirozhki into the oven we're going to bake them for about 10 to 15 minutes depending on your oven and you can always check and see how they look they look absolutely gorgeous look how beautiful they are leave them to cool down completely and i'm just going to show you how they look inside they're so amazing i just love how much filling there is inside they're a bit more dense than the standard pirozhki but they're just absolutely unique and yummy and look how amazing it is enjoy them nice and hot i prefer to eat pirozhki on the same day i make them your house will smell amazing and i highly recommend that you enjoy them that same day