📝 About This Recipe
Step back into the heart of a Russian village kitchen with these Pryazheniki, a beloved heritage pastry defined by its unique 'pryazhenie' cooking method—deep-frying in a generous amount of clarified butter or oil. Unlike baked piroshki, these pies boast a signature bubbly, golden crust that shatters upon the first bite to reveal a pillowy, soft interior and a savory, aromatic filling. Perfectly balanced with a hearty mixture of ground meat and caramelized onions, these pastries are the ultimate comfort food for a chilly afternoon.
🥗 Ingredients
The Yeast Dough
- 500 grams All-purpose flour (sifted, plus extra for dusting)
- 250 ml Whole milk (warmed to 100°F/38°C)
- 7 grams Dry active yeast (one standard packet)
- 1 tablespoon Granulated sugar
- 1 teaspoon Fine sea salt
- 50 grams Unsalted butter (melted and cooled)
- 1 Large egg (at room temperature)
Savory Meat Filling
- 400 grams Ground beef or pork-beef mix (80/20 fat ratio is ideal)
- 2 medium Yellow onions (very finely diced)
- 2 tablespoons Vegetable oil (for sautéing the filling)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Salt (to taste)
- 2 tablespoons Beef broth (optional, for extra juiciness)
For Frying
- 500 ml Vegetable or Sunflower oil (for deep frying)
- 100 grams Clarified butter (Ghee) (added to oil for authentic flavor)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm milk, sugar, and yeast. Let it sit for 10 minutes until it becomes frothy and bubbly.
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2
In a large mixing bowl, combine the sifted flour and salt. Create a well in the center and pour in the yeast mixture, the beaten egg, and the melted butter.
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3
Knead the dough by hand or with a stand mixer for about 8-10 minutes until it is smooth, elastic, and no longer sticks to your hands.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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5
While the dough rises, prepare the filling. Heat 2 tablespoons of oil in a skillet over medium heat and sauté the onions until golden and soft.
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6
Add the ground meat to the onions. Cook until browned, breaking it up with a spoon. Season with salt, pepper, and add the beef broth if using. Remove from heat and let it cool completely.
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7
Once the dough has risen, punch it down to release the air. Divide the dough into 12-14 equal pieces (about the size of a large egg).
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8
Roll each piece into a ball, then flatten with a rolling pin into a circle about 4-5 inches in diameter.
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9
Place a generous tablespoon of the cooled meat filling in the center of each circle. Fold the edges over and pinch them firmly to seal, forming an oval shape.
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10
Place the assembled pryazheniki on a floured surface, seam-side down, and let them rest for 15 minutes to proof slightly before frying.
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11
Heat the oil and clarified butter in a deep, heavy-bottomed skillet or Dutch oven to 350°F (175°C). The oil should be deep enough to submerge the pies halfway.
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12
Carefully lower 3-4 pies into the hot oil. Fry for 3-4 minutes per side until they are a deep, rich golden brown and the dough has puffed up significantly.
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13
Use a slotted spoon to remove the pryazheniki and place them on a wire rack or paper towels to drain any excess oil.
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14
Allow them to cool for 5 minutes before serving to ensure the filling doesn't burn your tongue!
💡 Chef's Tips
Always ensure your filling is completely cool before placing it on the dough; warm filling will tear the yeast structure. For the best crust, use a mixture of sunflower oil and clarified butter (ghee) to get that authentic village flavor. Don't overcrowd the pan while frying, as this drops the oil temperature and results in greasy, soggy pastry. If the dough is too sticky, add flour one tablespoon at a time, but keep it as soft as possible for a light texture. You can test if the oil is ready by dropping a small piece of dough in; it should sizzle and rise to the surface immediately.
🍽️ Serving Suggestions
Serve hot with a side of cold sour cream (Smetana) for dipping. Pair with a hot bowl of Borscht or Shchi (cabbage soup) for a complete Russian meal. Enjoy with a glass of fermented Ryazhenka or Kefir to balance the richness of the fried dough. Accompany with hot black tea served with lemon and a sugar cube in the traditional way. Serve with a side of spicy Russian mustard or horseradish for an extra kick.