Pyrizhky Ukrainian Cabbage Buns
Soft sour cream buns stuffed with cabbage, bacon and onion.
Ingredients
Pyrizhky Dough Ingredients
- ¼ cup Warm Water 95°F to 110°F (35°C to 43°C)
- ½ teaspoon Granulated Sugar
- 1¼ teaspoon Active Dry Yeast
- 2¼ cups All Purpose Flour
- ¼ teaspoon Salt
- ½ cup Sour Cream
- ¼ cup Olive Oil
- 2 large Eggs
Pyrizhky Filling
- 2 cup Sauerkraut rinsed well and drained
- 8 strips Bacon chopped finely
- ¼ cup Yellow Onion finely chopped
Egg Wash and Coating
- 1 piece Egg Yolk
- ½ tablespoon Milk
- 2 tablespoon Butter melted
Instructions
Make the Pyrizhky Dough
- Mix together the warm water, granulated sugar, and the active dry yeast. Stir to dissolve the sugar and set aside to let it foam up.
- Combine in a large bowl, the flour and the salt. Stir to combine.
- Add to the dry ingredients, the sour cream, eggs, oil, and yeast mixture. Mix the dough with a spoon until all the dry ingredients have been absorbed.
- Transfer the dough to a lightly floured surface and knead it by folding it onto itself about 5-6 times, or until the dough is smooth. Shape into a ball and place back into the bowl. Cover with plastic and let it rest for 30 minutes.
Assemble the Pyrizhky
- Make the filling by cooking the chopped bacon and the onions over medium heat. Take the cooked bacon and onion mixture off the heat.
- Rince the sauerkraut and squeeze out any excess liquid from it. Chop it finely and then add to the pan with the cooked bacon and onions.
- Divide the dough into 20 equal pieces. Use a food scale to weigh the total weight of the dough and divide it by 20.
- Preheat the oven to 350F and line a baking tray with parchment paper.
- Use your finger to flatten out each piece of dough into a 3 ½ inch disk. Hold the disk in one hand and use a spoon to place 2-3 tablespoon of the cabbage filling in the centre of the disk.
- Close up the bun by bring the dough over the filling like a string purse and sealing it shut by pinching it closed with your fingers. Form in a kind of oblong.
- Place the shaped Pyrizhky, seam down, on a parchment paper lined baking tray. Cover with a plastic wrap and proof for 1 hour, or until doubled.
- Make the egg wash by mixing together the yolk and the milk. Brush each Pyrizhky with the egg wash. Bake in the preheated oven for 20-25 minutes or lightly golden.
- Remove from the oven and brush with the melted butter right away. Let them cool 10-15 minutes before serving.
Video
Nutrition
Calories: 148kcalCarbohydrates: 12gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 41mgSodium: 200mgPotassium: 77mgFiber: 1gSugar: 1gVitamin A: 117IUVitamin C: 2mgCalcium: 18mgIron: 1mg
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