Blueberry Pirozhki (Hand Pies)

Ingredients

• 100 g Heavy Cream (lukewarm (100‑105°F) to activate yeast)
• 220 g Buttermilk (lukewarm (100‑105°F))
• 10 g Instant Yeast (SAF instant yeast, dissolved in the warm liquid)
• 2 piece Egg Yolks (weighed to 36 g; add a splash of buttermilk if lighter)
• 40 g Unsalted Butter (melted and cooled before adding to dough)
• 450 g All-Purpose Flour (unbleached, measured on a scale)
• 8.4 g Salt (1 tbsp Diamond Crystal kosher or 1½ tsp table salt)
• 40 g Granulated Sugar (for the dough)
• 100 g Granulated Sugar (for the lemon‑sugar filling)
• 1 piece Lemon (zest and juice; zest mixed with 100 g sugar, juice added to filling)
• 450 g Blueberries (fresh, roughly a heaping pint; buy two pints to be safe)
• 1 piece Egg (yolk only, for egg wash)
• 30 ml Milk (2 Tbsp, mixed with egg yolk for wash)
• 15 ml Vegetable Oil (to grease the rising bowl)
• 20 g Unsalted Butter (melted, brushed on hot buns after baking)

Instructions

1. Warm Cream and Buttermilk

   Combine 100 g heavy cream and 220 g buttermilk in a microwave‑safe bowl and heat until the mixture reaches 100‑105°F (38‑41°C). Use a thermometer to avoid overheating the yeast later.

   Time: PT2M

2. Activate Yeast

   Stir 10 g instant yeast into the warm cream‑buttermilk mixture and whisk thoroughly until mostly dissolved.

   Time: PT1M

3. Add Egg Yolks and Butter

   Weigh two egg yolks (36 g total). If lighter, add a splash of buttermilk to reach 36 g, then whisk into the liquid mixture. Add 40 g melted, cooled butter and whisk until fully incorporated.

   Time: PT2M

4. Prepare Dry Ingredients

   In a separate bowl, whisk together 450 g unbleached all‑purpose flour, 8.4 g salt, and 40 g granulated sugar until evenly combined.

   Time: PT2M

5. Combine and Knead Dough

   Pour the wet mixture into the dry ingredients in the stand mixer bowl. Start mixing by hand for a minute, then attach the dough hook and mix on low speed until a shaggy dough forms. Increase to medium‑low (speed 3 on KitchenAid) and knead for 4 minutes. The dough will be very wet and may cling to the bowl.

   Time: PT5M

6. First Rise

   Grease a 3‑quart bowl with vegetable oil up the sides. Transfer the dough to the bowl, fold it a few times to coat, smooth side up, cover with plastic wrap, and let rise until tripled in volume, about 2 hours at 70°F (21°C).

   Time: PT2H

7. Prepare Lemon‑Sugar Filling

   In a small bowl, combine 100 g granulated sugar with the zest of one lemon; rub together with fingertips until evenly scented. In another small bowl, juice the lemon (about 2 Tbsp). Set both aside.

   Time: PT5M

8. Measure Blueberries

   Weigh 450 g fresh blueberries (roughly a heaping pint). Pat dry with paper towels to remove excess moisture.

   Time: PT5M

9. Prepare Baking Sheets

   Cut parchment paper to fit two quarter‑size baking sheets (13×9 in). Line each sheet with parchment.

   Time: PT2M

10. Deflate and Fold Dough

    Turn the risen dough onto a lightly floured surface. Pat aggressively with flat hands, then fold like a letter, rotate 90°, and fold again. This removes large air pockets.

    Time: PT5M

11. Portion Dough

    Divide the dough in half. Roll each half into a log and cut as described: larger log → 3 pieces, smaller log → 2 pieces; then halve each piece. You should obtain 10 pieces per half, each about 40 g. Weigh and adjust if needed, aiming for 20 pieces total.

    Time: PT10M

12. Shape Balls

    Roll each 40 g piece into a tight ball, tucking the ends underneath. Flip the ball over and press gently with the palm to flatten slightly; avoid using flour on the work surface.

    Time: PT10M

13. Fill and Seal Buns

    Place each ball skin‑side down on the work surface. Press a 5‑inch circle with fingertips. Sprinkle a heaping teaspoon of lemon‑sugar, add a few drops of lemon juice, then a handful of blueberries (≈15‑20 g). Fold the edges over the filling, seal tightly, and perform a final overlapping fold to lock in juice.

    Time: PT15M

14. Second Proof

    Place the sealed buns seam‑side down on the parchment‑lined sheet (10 buns per sheet). Cover with plastic wrap and let proof for 20‑30 minutes, until slightly puffed.

    Time: PT25M

15. Prepare Egg Wash

    Whisk together 1 egg yolk and 2 Tbsp milk. Brush the tops of the proofed buns lightly with the wash.

    Time: PT4M

16. Bake First Batch

    Preheat the oven to 400°F (200°C). Place the first sheet in the middle rack and bake for 10 minutes, then rotate the sheet and bake an additional 5‑7 minutes until deep golden brown.

    Time: PT12M

    Temperature: 400°F

17. Butter Finish & Bake Second Batch

    Immediately brush the hot buns with 20 g melted butter. Prepare the second sheet while the first cools, brush with egg wash, and bake using the same timing (10 min + 5‑7 min).

    Time: PT12M

    Temperature: 400°F

18. Cool and Serve

    Transfer baked pirashki to a wire rack and let cool for about 10 minutes. Serve warm the same day for the best juicy, “lick‑able” sauce.

    Time: PT10M

Nutrition Facts

Calories

260

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Heavy Cream: whole milk, half‑and‑half
• Instead of Buttermilk: milk with 1 tsp lemon juice, yogurt thinned with water
• Instead of Instant Yeast: active dry yeast (use 12 g)
• Instead of Egg Yolks: large egg yolk (approx 18 g each)
• Instead of Unsalted Butter: margarine, vegetable shortening
• Instead of All-Purpose Flour: bread flour (will be chewier)
• Instead of Salt: sea salt
• Instead of Granulated Sugar: coconut sugar
• Instead of Granulated Sugar: powdered sugar
• Instead of Lemon: lime
• Instead of Blueberries: plums, apricots, sour cherries, nectarines
• Instead of Egg: egg white (will be less glossy)
• Instead of Milk: plant‑based milk
• Instead of Vegetable Oil: canola oil, neutral oil
• Instead of Unsalted Butter: melted margarine

Equipment Needed

• Stand Mixer with Dough Hook
• Kitchen Scale
• Large Mixing Bowl (3‑quart)
• Parchment Paper
• Quarter Baking Sheet (13×9 in)
• Plastic Wrap
• Pastry Brush
• Oven
• Instant‑Read Thermometer
• Small Mixing Bowls (2)

Critical Steps — Do Not Skip

• Activating yeast at the correct lukewarm temperature (100‑105°F).
• Sealing the bun edges tightly and adding an extra overlapping fold to prevent juice leakage.
• Proofing the buns only until slightly puffed; over‑proofing leads to excess spreading of blueberry juice.
• Baking buns seam‑side down on a compact sheet to contain the blueberry sauce.

Chef Tips from the Video

• Use an instant‑read thermometer to keep the liquid mixture within the yeast‑friendly range.
• Weigh all ingredients for consistency, especially the wet dough which is very sticky.
• Brush the buns with melted butter right out of the oven for a glossy finish and extra flavor.
• If your kitchen is humid, dust the work surface with a tiny amount of flour to prevent excessive sticking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days; reheat before serving.

Freezer: Freeze individually wrapped buns for up to 1 month; thaw and reheat in a 300°F oven.

Room temperature: Best eaten the same day; can sit out for up to 4 hours.

Make-Ahead Tips

• The dough can be shaped, sealed, and frozen after the first proof; bake from frozen adding 3‑4 minutes to the bake time.
• Blueberry filling can be prepared a day ahead and kept refrigerated; add a splash of lemon juice before using.
• Egg wash can be made in advance and stored covered in the fridge for up to 24 hours.

Frequently Asked Questions