Easy Baked Raspberry Piroshki Recipe | Raspberry Buns

Hi everyone! Welcome to my channel Alla's Yummy Food. I'm Alla, the host of this show. I am so so happy to have you here and obviously be here with you. I want to share my favorite pirozki recipe with you today, stuffed with amazing raspberry jam filling. We're going to be doing raspberry jam and the pirozki yeast dough and combining these together and you will get the most amazing buns ever. Your house will smell fantastic and your family will love you for making these for them. I love pirozhki, as you know I have thousands, not thousands but I have a lot of pirozhki recipes from sweet to savoury. I really hope you enjoyed this video. To get access to all my recipes you can join on my website and become a member today. I have left all the information down below in the description box how you can become a member and um yeah guys i really hope you enjoyed this video give me thumbs up leave the comments down below and now let's get baking first thing we're gonna do is prepare our raspberry jam add your raspberries into a pot and i have already defrosted mine and now i'm just getting rid of any juice now it's better to use a frozen raspberry so that you can get some of that raspberry juice drain it and then add corn starch inside and mix everything through with a whisk we want to make sure it's nice and smooth and there are no lumps just like this then into our pot we're going to add our sugar butter and remaining raspberries and place it onto the stove on a medium heat you want to mix everything together and make sure the butter melts the sugar melts and cook this on low to medium heat for 5 to 10 minutes after that add your cornstarch liquid mixture and turn down the heat and keep cooking the raspberry jam for a while and don't leave the pan the jam will thicken up so you want to be really really careful and just keep stirring until it's thickened just like this but also don't overcook it once it's done you want to add it into a bowl and leave it to fully cool down as it cools down it will thicken and it will be perfect to use in our buns 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 5 to 10 minutes on a medium to high speed then start adding 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 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!