Savory Fried Potato Piroshki (Bread Machine Dough)
Everyday ingredients, made for the whole family — simple and quick! These yeast piroshki barely ask anything of you, since the bread machine kneads the dough. It mixes and rises on its own; you just add the ingredients. The same dough works great for belyashi and pizza, too.
Cooking method
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Step 1:
How do you make yeast potato piroshki in a bread machine? Gather the ingredients.
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Step 2:
Start by making the dough in the bread machine. On my model, you add the dry ingredients first and then the liquids; the order may be different on yours, so check your machine's manual. Add the yeast. I recommend instant yeast, which mixes right in with the flour and needs no proofing.
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Step 3:
Add the sifted flour. Sifting aerates the flour so the dough comes out light and rises well.
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Step 4:
Next, add the sugar and salt.
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Step 5:
Pour in the liquids — the oil, milk, and 50 ml of room-temperature water. Note that you don't add all the water at once, only the 50 ml.
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Step 6:
Start the "Dough" program; mine runs for 1 hour 30 minutes.
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Step 7:
After 3 minutes, open the lid and add the boiling water — the remaining 150 ml. This gives us a scalded (choux-style) dough.
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Step 8:
While the machine runs, make the filling. Wash, peel, and cut the potatoes into chunks, then cover them with fresh water. Set them to cook over low heat, about 20 minutes after they come to a boil. Add salt at the very end. Test for doneness with a knife — it should slide in easily.
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Step 9:
Drain the potatoes, saving about half a cup of the cooking water. Mash them, adding a little of that water — not too much, since the filling should stay thick. Peel the onions and cut them into a small dice. Fry them in vegetable oil over low heat, stirring often, for about 5 minutes, until golden. Stir the fried onion into the mashed potatoes. The filling is ready!
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Step 10:
By now the dough is ready — nicely kneaded and doubled in size.
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Step 11:
Turn the dough out onto a floured surface. Divide it into small pieces and roll each into a ball.
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Step 12:
Roll each ball into a round about 1/2 inch thick. Spoon filling onto it and pinch it closed, shaping an oblong pie. Shape all the pies this way.
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Step 13:
Let the pies rise for 15–20 minutes, covered with a towel.
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Step 14:
Pour vegetable oil into a deep skillet and heat it well. Here's an easy way to test it: lower a wooden spatula in; if bubbles gather around it, it's ready for frying. Reduce the heat to medium. Add the pies to the oil in batches so they aren't crowded.
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Step 15:
Fry the pies 2–3 minutes per side, until golden.
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Step 16:
Set the finished pies on paper towels to soak up the excess oil.
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Step 17:
Serve them soon after frying, once they've cooled just slightly — these fried pies are best fresh and warm. Enjoy!
- Fry with an oil that has a high smoke point. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Most unrefined oils have a low smoke point because they're full of unfiltered particles that scorch quickly; refined oils stand up to heat better. For anything you cook in the oven, in a skillet, or on the grill, use a high-smoke-point oil. Good choices include refined sunflower, olive, and grapeseed oil.
- For the best results, use filtered or bottled water with a neutral taste. Tap water can leave the dish with an off, characteristic flavor.
- A note on dry yeast: it comes in two forms, active and instant (read the package carefully!). Active dry yeast looks like small beads and needs to be "woken up" first — dissolve it in warm sweet water, milk, or whey; bubbles or a foamy cap mean it's ready. Dissolve it completely, because any undissolved granules that end up in the dough won't reactivate and the dough may fail to rise. Instant dry yeast is easier — no proofing needed; just add it with the other ingredients, which also shortens the total time. Keep in mind that both types can vary in strength from brand to brand.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Dry yeast - 410 kcal/100g
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