Easy Russian Piroshki with Strawberries 🍓 | Sweet Piroshki Recipe

Hi guys! Hello everyone! Lovdiyan! Welcome to my channel and to my wonderful kitchen. Today I want to show you how to make the most amazing пирожки with strawberry jam. They are so so delicious. They're fluffy. We're going to be making our strawberry jam from scratch. So technically you'll be learning two different techniques here. And of course your house will smell incredible when they come out. These are literally my favorite because I love strawberries. and they remind me of Dacha, the babushka's house where I grew up as a little kid and she always used to make lots of pirozhki. And I know how much you guys love them, so I really hope you enjoy this recipe. If you want to become a member and get access to all my recipes, you can do so today. I'll leave all the links down below in the description box where you can sign up today and get access to all of these 100% tested recipes that work every single time from scratch, even if you're not a professional baker or you've never even baked or cooked anything in your life this is for you so now let's get baking first we're going to make our strawberry jam so i have defrosted my strawberries for several hours so they release some of the juice now i highly recommend you use frozen strawberries so that you can get the same juice from them and then just squeeze them gently and get nice amount of juice if you don't have enough you can always add a bit of water. Now place your strawberries into a pot then add your butter and sugar and then place it onto the stove. It should look just like this. Into your strawberry juice that's left I added a little bit of water and cornstarch. Then just mix everything together until there are no lumps and the mixture is nice and smooth. Then go ahead and use your wooden spoon and mix your butter, sugar and strawberries together until it all starts to melt and become nice and thick you could puree the strawberries if you wanted to but i actually like the individual berries inside the buns and it just kind of really makes it so real then add your cornstarch together into your jam and mix everything again you want to cook your jam on low to medium heat constantly stirring until it starts to thicken up and this usually happens pretty quickly once it's nice and thick it will look just like this it smells amazing transfer the jam into a new pot or bowl and leave it to fully cool down this can take several hours so you can definitely make this ahead of time first we're going to make our dough so in a bowl add your milk make sure you warm it up it should be nice and warm, lukewarm, not too warm and not too hot. And then you're going to add your yeast. You can use fresh yeast or instant or dry yeast. Then you're going to add one tablespoon of sugar, from the whole amount of sugar, and set it aside for a few minutes. Then you're going to add your eggs, vanilla extract and buttermilk. You want to mix all your wet ingredients together and set it aside. In a stand mixer we're going to add flour, remaining sugar and salt. We're going to slowly add our wet ingredients into the dry ingredients while mixing on medium speed with a dough hook. The dough will be very sticky and elastic and that is normal. You're going to mix the dough for a good five to ten minutes on a medium to high speed then start adding a little chunks of unsalted butter and keep mixing the dough you want to add this in stages as soon as the butter is incorporated keep adding until you're finished with the butter until it becomes very very nice and soft very elastic you will see it almost fall off your dough hook and you can also knead the dough by hand but it will take you a lot longer. Once your dough reaches a nice consistency you want to add some flour on top of your counter and you're going to knead the dough one more time with extra flour for several minutes. We want to make sure it's not too sticky. It will still be very sticky dough. This is the really nice and gentle dough we're working with here but just try adding a bit more flour around the edges once you've kneaded the dough completely you're going to put it into a new oiled bowl and you're going to leave it to rise for about one to one and a half hours in a warm place in your house once your dough has risen you're going to add flour onto your counter and place the dough on top what i usually do i pinch the dough balls and I measure them. I like to measure mine around 40 to 60 grams per each bun but you don't have to measure them. If you want them all looking the same then I do recommend you measure them out. If you take more of a mixture they will be bigger, if you take small amount they will be smaller of course. You're going to roll out each circle and then add one large tablespoon of jam inside. You're then going to pinch from all the sides and lightly seal the edges of each bun. the buns are very very delicate and fragile so place them straight away onto a baking sheet lined with baking paper and make sure they're spaced out as they will rise in the oven or you'll be able to cut them off with a knife later now these buns are very very gentle because the dough is so gentle so make sure your hands are always floured your counter is floured as it will be very very sticky. Once you've done all your buns you want to brush each pastry with egg wash and then cover it with crumble. We're going to bake the buns for about 15 to 20 minutes at 180 degrees celsius or 350 fahrenheit or until they are nice and golden. Trust me you'll be able to smell the aroma in the house. They are best eaten on the same day because they're nice and fresh they're natural we don't add any ingredients that will make them last longer so they are perfect uh to be eaten that same day of course you can eat them the next day as well just warm them up in the oven or the microwave enjoy