JUST A WONDERFUL JOB YOU ARE VERY TALENTED i WAS A BAKER FOR 17 YEARS . AND YOU EXPLAINED THE FORMULA TO A TEE. GOOD JOB . LOVE RUSSIAN FOODS AND PEOPLE . JUST SUBSCRIBED TO YOUR CHANNEL.
I made these last week! First time I made piroshky без мамы. Huge success, even got mom's approval. I only made two small adjustments: shredded the apples instead of chopping and skipped the nutmeg (just not my favorite flavor). Thanks for the recipe.
Dear Tatyana I love your channel thanks for your videos and recipes am learning to cook all sorts of things. I love having something delicious to cook this fall, I have a small question just ... can i use canned cranberry? because here in central america we have no natural cranberry hehe I would appreciate your answer you :) happy weekend.
Yes! You can fry these instead of baking. If you want to fry them, do not allow them to proof once you've shaped the piroshki. You'll need to fry them as soon as they're made. And make sure to heat the oil until it's hot. I usually fry mine at 325 - 350F
Thank you so much for answering my questions it means a lot too me just one last question for the egg wash how much water is it? Is it like 2 tablespoons.
Frank Niazi No problem! :) I add about 2 to 3 tablespoons, depending on the consistency. You want it to be thin enough to brush on but not to thin that it runs right off.
Why are you kneading the dough once you've portioned it? Just makes your gluten toughen up. tough gluten will make it harder on you to roll out your dough! you're not final shaping it as bread, you're filling it with a sweet filling. *facepalm*
I've been making these for more than 23 years :) No need to knead the dough once it's portioned, just reshape it into a disk so it rolls out evenly. You also want to get rid of any air pockets
@@TatyanasEverydayFood I agree with you but with you reshaping the dough after each portion, just toughens up the gluten structure and makes it harder to work with unless if you let it rest again then roll it out into your desired shape.
