Just a bit of Chatter....

I pulled out my old tea cup and it all started...

I was driving on over to my Mama's house when i saw an older woman and a older woman.. It made me 

think about Mama..

and myself as well, thinking just where did all the years go???

Some young guy drove by on a bike

and I thought gee time has really gone by..

My children are all grown and I often find myself alone...

But this past weekend

on Saturday

Me and my daughters and grandchildren got together

just because...

I thought it be good for all of us

being that their plates are over full

They all needed a breath of fresh air..

So I thought of what could I make for them

to make everyone feel good or at least a bit better..

I'm forever online looking at this and that

looking at Pinterest and pinning pins

I saw this Russian Piroshki..   so I clicked and clicked till I found the site

that had the recipe on it...

Hooray... 

I found it.. 

Natasha's Kitchen

http://natashaskitchen.com/

A wonderful blog...

I'm part Russian and my Grandma used to make these when she would come stay with us..

I have never seen anything close to it till now.. 

but still not quite the same..

But these did just wonderfully..

My Grandma always always baked them...

So I got the recipe and my cup of Tea and off I went to get busy in 

the kitchen...

(My filling is different from what Natasha has.. It's just plain Fried Onions, Then Fried Cabbage, And Fried Hamburger and just Salt & Pepper.. I fried each thing seperate in Olive Oil and a bit of Real Butter one at a time, just like my Grandma did)

To start with make the Dough...

Ingredients for Baked Piroshki: 
2 cups warm milk
1 Tbsp active dry yeast
1/2 cup sugar, divided
6 cups + 2 Tbsp all-purpose flour, (divided into 1 cup and 5 cups + 2 Tbsp)
3 eggs,
1 and 1/2 Tbsp melted butter
1 tsp salt
1 egg, beaten for egg wash

How to Make the Piroshki/Buns: 
Preheat your oven to 360°F at step 13.
1. In the bowl of an electric mixer, add 2 cups warm milk and sprinkle the top with 1 Tbsp yeast. Let sit for 5-7 five minutes.

2. Add 1 cup flour and 1/4 cup sugar. Whisk together until blended and let it rise at room temperature for 30-45 minutes. It will rise faster in a warm place (20 minutes in a 100˚ oven, but don’t let it get hotter than that or it will start to cook and ruin the yeast).

3. Whisk in the 3 eggs, remaining 1/4 cup sugar, 1.5 Tbsp melted butter and 1 tsp salt. Now using the dough hook, add the flour 1 cup at a time letting it blend into the dough before adding the next cup. (Add the last cup 1/2 cup at a time so you don’t over-do it).You know you’ve added enough flour when the dough is no longer sticking to the walls of the bowl.  So, all together from start to finish, I used 6 cups + 2 Tbsp but it could vary slightly depending on the flour you use. Mix/knead on low speed with the dough hook for 15 minutes. 

4. Cover with plastic wrap and let rise in a warm 100˚ oven for 1 hour (2 hours in a warm room). The dough will triple in volume. Be patient. It’s all worth it in the end.  

5. Transfer your dough to a good non-stick surface and cut into 5 equal pieces. Working with one piece at a time, roll each piece of dough into a 13-14″ circle. 

6. Cut each circle with a pizza cutter into 8 equal triangles. Place about 1/2 Tbsp of filling onto the middle of the wide portion of each triangle 

7. To Roll: pinch the two edges together over the filling and seal all the way down. Seal the dough to the base over the filling. Fold in the little corners and roll it forward. Since it helps to visualize, here’s a picture of all the rolling steps from left to right:

My daughter Vee making them

8. Once the piroshki are rolled up, place on a parchment lined baking sheet 1/2″ apart with the flap side facing down so they aren’t tempted to unroll.  Let the piroshki rise in a warm 100˚ oven for 20 minutes until they look puffy (30-45 minutes in a warm room).

(See how they puff up nicely and are now touching each other? Now they’re ready for the oven)

9. Beat 1 egg and brush the tops of the piroshki with the beaten egg. Bake at 360˚F for 20 minutes or until the tops are golden brown.

The photos are mine... The directions are Natasha's you can visit her blog she has wonderful photos

For a sweet version you can find that recipe on her blog as well...

Here's what else I made from her blog.. 

I had the best day ever making these recipes.. 

I was always afraid of making this cake.  I thought it was difficult but not at 

all.  It was very simple using Natasha's recipes

Thank you Natasha for sharing them..

( My photos...)

 Cut up Strawberries for the top of the first layer after you put the Milk mixture 

on to soak in

First layer of Frosting...then add Strawberries

Second layer going on.. poke holes and add milk mixture before putting on the 
top of the first layer...Frost and add Halved Strawberries

and waw la...

Tres leche Cake 

please check out Natasha's blog and recipes

I'm sure you will like it there

I did and I will make more of her recipes soon..

Hope you enjoyed your visit with me

with love

Janice