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Ingredients
Scale
- 1 cup whole milk
- 1 tbsp dry active yeast
- 1 tbsp white granulated sugar
- 1 tsp sea salt
- 1 large egg
- 1/3 cup butter, melted
- 3 cups all-purpose flour, plus more for dusting/kneading
- 2 tbsp butter
- 6 slices smoked bacon, diced
- 1 large sweet onion, diced
- 6 garlic cloves, finely minced
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 4 cups rotisserie chicken, shredded
- 1 1/2 cups grated cheddar cheese
- 1/4 cup diced green onions
- 2 tbsp fresh chopped dill
- 2 tbsp fresh chopped parsley
- Ground black pepper, to taste
- 1 1/2 tsp sea salt
- 1 tsp smoked paprika
- 1 large egg, beaten; for egg wash
- 2 tbsp sesame seeds, for garnishing
- 2 tbsp butter, melted; for topping
- 6 to 8 cups canola oil
Instructions
- Heat milk to 120°F-130°F, mix in sugar and yeast, and let it foam for 5 minutes.
- Add egg, melted butter, and salt, then mix in flour to form dough.
- Knead dough until soft and elastic, then let proof until doubled in size.
- Cook bacon in butter, add onion and garlic, then cool.
- Mix cream cheese, sour cream, chicken, bacon-onion mixture, and cheese.
- Divide and flatten dough, fill with mixture, seal and shape.
- For baking, preheat oven to 350°F, let piroshki proof for 45 minutes, then bake until golden.
- For frying, heat oil, fry until golden brown, and drain on paper towels.
Notes
Check milk temperature for yeast activation; too hot or cold may affect results.
Prepare filling while dough rises to streamline the process.
Avoid overfilling to prevent leakage during cooking.
- Prep Time: 1 hour 30 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking or Frying
- Cuisine: Eastern European
Nutrition
- Calories: 300
- Sugar: 1
- Sodium: 400
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 10
- Cholesterol: 50