- Prepare the Ingredients
- Activate the Yeast
In a large bowl, combine warm milk, sugar, and yeast. Stir gently and leave it for about 10 minutes. You should see a foamy layer forming on top—this means the yeast is active and ready. If no foam appears, your yeast may be inactive, and it’s better to restart.
- Prepare the Dough Base
Add the eggs, salt, melted butter, and vegetable oil to the yeast mixture. Mix everything until smooth. The butter should be slightly cooled so it doesn’t cook the eggs.
- Add Flour and Knead
Gradually add sifted flour in portions, mixing continuously. Once the dough starts coming together, transfer it onto a work surface and knead for 7–10 minutes. The dough should become soft, elastic, and slightly sticky—but not too dense. Avoid adding too much flour, or the pies will turn out heavy.
- First Rise
Place the dough into a lightly greased bowl, cover it with a towel or plastic wrap, and leave it in a warm place for 1–1.5 hours. The dough should double in size. This step is crucial for achieving fluffy pies.
- Shape the Dough
Punch down the risen dough to release excess air. Divide it into 36–40 equal pieces (about 50 g each). Roll each piece into a ball, then flatten it into a small circle using your hands or a rolling pin.
- Add Filling and Form Pies
Place about 1 tablespoon of your chosen filling in the center of each piece. Carefully bring the edges together and seal tightly to prevent leakage. Shape into oval or round pies and place them seam side down on a baking tray lined with parchment.
- Proof the Pies
Cover the shaped pies lightly and let them rest for 15–20 minutes. This second rise helps make them even softer and lighter after baking.
- Prepare for Baking then Bake
Brush each pie gently with beaten egg. This gives them a shiny, golden finish once baked. Bake in a preheated oven at 180°C (356°F) for 20–25 minutes until the pies are golden brown. Avoid overbaking to keep them soft.
- Final Touch
Once baked, remove the pies from the oven and cover them with a clean towel for about 10 minutes. This step keeps the crust soft and prevents it from becoming too firm.
These baked pies are incredibly soft, fluffy, and golden on the outside, with a light and airy yeast dough inside. They’re perfect for both sweet and savory fillings, making them versatile for any meal or snack. Once you try this dough, it will become your go-to recipe for homemade pies.
Table of Contents
• What Are Baked Pies?
• Why You’ll Love This Recipe
• Recipe Variations
• How to Store & Reheat
• Frequently Asked Questions
What Are Baked Pies?
Baked pies (often known as pirozhki) are small, individually portioned pastries made from soft yeast dough and filled with a variety of ingredients. They can be savory—like cabbage, potatoes, or meat—or sweet with jam or fruit.
Unlike fried versions, baked pies are lighter, less oily, and have a delicate golden crust with a soft, pillowy interior.
Why You’ll Love This Recipe
• Makes a large batch – perfect for family or freezing
• Soft, fluffy dough that stays tender even the next day
• Works with any filling (sweet or savory)
• Beginner-friendly yeast dough
• Perfect for meal prep or gatherings
Recipe Variations
• Savory fillings: Cabbage, mashed potatoes, mushrooms, minced meat
• Sweet version: Jam, apples with cinnamon, sweet cottage cheese
• Whole wheat: Replace part of the flour with whole wheat flour
• Mini pies: Make smaller portions for snacks or parties
How To Store
• Store in an airtight container at room temperature for up to 2 days
• Refrigerate for up to 4 days
• Reheat in the oven at low temperature or microwave briefly
• Can be frozen and reheated directly from frozen
Frequently Asked Questions
Can I use water instead of milk?
Yes, but milk gives a richer flavor and softer texture.
Why is my dough too sticky?
It may need a little more flour, but add it gradually to avoid making the dough dense.
Can I make the dough ahead of time?
Yes, you can refrigerate it overnight after the first rise and use it the next day.
