Удачное тесто для пирожков с любой начинкой: хоть жареные, хоть в духовке - просто Сказка!

Pirozhki. Recipe for pirozhki! Let's make the best yeast dough for pirozhki, and also compare: which fried pirozhki in a pan and which pirozhki in the oven with meat filling from the same dough with milk and water. Let's try! The Soviet pirozhki, those very ones! They used to cost 10 kopecks back then, sold on every corner: pirozhki with jam, with cabbage, with potatoes, and the tastiest were pirozhki with meat. But few people know the secret of that juicy meat filling that doesn't fall out when you bite into the pie!
Ingredients in spoons, cups, accurate grams 👇

🛑 Time codes for video navigation 🛑:
00:19 what pirozhki we cook from this dough
00:24 briefly, what the video recipe is about
00:54 dough for pirozhki
01:18 why sugar is added to the yeast dough
01:48 why flour is sifted when added to the dough
02:15 what the ideal dough for pirozhki should be
02:30 why the dough and the bowl are greased with oil
03:00 how long the dough rises the first time
03:07 preparing the filling for pirozhki
03:27 what meat can be used in the filling for pirozhki
04:26 a small secret when preparing the filling for pirozhki
04:54 the secret of fluffy dough for pirozhki
05:20 what makes the filling for pirozhki juicy
06:55 shaping the pirozhki, shape for pirozhki
07:19 dough weight, number of pirozhki
07:54 important before cooking the pirozhki
08:20 pirozhki in the oven, time and temperature
08:40 how to fry pirozhki in a pan
09:12 what pirozhki look like fried immediately and after cooling
09:43 pirozhki from the oven, taking them out
09:59 comparing pirozhki in the oven and fried pirozhki
10:14 which pirozhki are tastier

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✅ How to make those very 10-kopeck meat pirozhki, also view the step-by-step recipe with photos on our website https://edanalyuboivkus.ru/vse-recept...

🥛* a cup of 200 ml

✅ Dough for pirozhki:
milk – 150 ml = ¾ cup *
water – 300 ml = 1.5 cups *
dry yeast – 8-9 g = 2 tsp
sugar – 25-50 g
salt – 10 g = 1 tsp
vegetable oil – 30 ml = 2 tbsp
flour – 700 g = 5.5 cups *

✅ Sauce:
butter – 30 g = 1 tbsp
flour – 25 g = 1.5 tbsp
milk – 200 ml = 1 cup *

✅ Filling for pirozhki:
chicken (meat, minced meat) – 700 g = 1 chicken breast
onion – 250 g = 1.5-2 pcs
salt – 10 g
ground black pepper – ¼ tsp
vegetable oil – 30 ml = 2 tbsp
water-broth – 50-70 ml = 4-7 tbsp
+ sauce (see above)

✅ Additional:
egg for brushing
oil for frying pirozhki

❗Yield: 19-20 pirozhki.
❗Weight of raw dough: 1200 g
🌡 Baking temperature: 170 °C (upper+lower+convection)
⏲ Baking time: 20 minutes

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