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Polish Rice Bread (Pirog) recipe

Polish Rice Bread (Pirog) recipe

  • Recipes
  • Dish type
  • Bread
  • White bread

This is a traditional Polish yeast bread that's made with flour and sweetened cooked rice. It's flavoured with vanilla and cinnamon. It's not hard to make and it tastes delicious.

27 people made this

IngredientsServes: 18

  • 1 tablespoon dried active baking yeast
  • 4 tablespoons warm water (45 C)
  • 225ml (8 fl oz) milk
  • 100g (3¾ oz) caster sugar
  • 100g (3¾ oz) butter
  • 2 eggs, beaten
  • 1 dessertspoon vanilla extract
  • pinch salt
  • 550g (1 lb 5 oz) plain flour
  • 100g (3¾ oz) sultanas
  • 475ml (17 fl oz) cold milk
  • 4 tablespoons caster sugar
  • pinch salt
  • 175g (6 oz) white rice
  • 15g (1/2 oz) butter
  • 30g (1 oz) butter, melted
  • 1/2 teaspoon ground cinnamon

MethodPrep:30min ›Cook:40min ›Ready in:1hr10min

  1. Dissolve yeast in warm water; set aside.
  2. Scald 225ml milk, and combine with 100g sugar and 100g butter. Set aside to cool.
  3. Add eggs, vanilla and pinch of salt to cooled milk mixture. Mix together. Add yeast mixture. Gradually add flour and sultanas until dough comes away from the bowl. Knead the dough until pliable. Avoid handling the dough more than necessary! Place dough in a well oiled bowl. Set aside to rise until doubled in size in a draught free area.
  4. Combine 475ml cold milk, remaining sugar and pinch of salt in a saucepan. Stir in rice and bring to the boil. Add 15g butter. Lower heat, cover and cook for about 20 minutes until done. Set aside to cool.
  5. Punch down the dough, and knead a couple of times. Place into the centre of a lightly greased and floured casserole or deep sided cake tin. Spread dough by patting gently to all sides. Let rise for 15 minutes.
  6. Spread rice mixture on top of dough and pull sides up gently to form an envelope design. Rice will show in centre. Brush the top lightly with melted butter and sprinkle with cinnamon.
  7. Place in a preheated 190 C / Gas mark 5 oven for 10 minutes. Lower temperature to 180 C / Gas mark 4. Bake for an additional 30 minutes or until golden brown and cooked through.

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Reviews & ratingsAverage global rating:(17)

Reviews in English (14)

Lovely toasted with butter! Will make again. If lazy you could always use a tin of ready made rice pud!-19 Mar 2010

by PIKUSHO

I searched for this recipe for years. I remember my grandmum making this on the holidays. This is an excellent easy recipe and TASTES GREAT!-14 Jul 2008

by MACKALLEN

Don't let this bread fool you -- it's not too hard to do, and it is delicious.-14 Jul 2008


Traditional Coulibiac is a fancy savory Russian pie usually made from a brioche or a puff pastry shell and several complex fillings, including white fish, salmon or sturgeon. Modern cuisine also allows meat or vegetarian based fillings.

Ideally, the crust should be very thin but strong enough to be able to hold many layers of fillings. The ability to make a dough that can deliver these qualities defines a true master.

Make a Coulibiac yourself at home with this recipe or try it on one of our award-winning tours to Russia.

For the dough:

For the fish filling:

1 pound white fish fillet

For the rice filling:

1. Prepare sponge dough. In case you don't know how to, here are some brief instructions: soak yeast in warm water or milk (85-95 ˚F), add ⅓ of the flour and stir well till the mixture is smooth. Leave the dough sprinkled with flour to rest in a warm place for 3-4 hours. Keep in mind that the dough will grow 3-4 times so pick the container of a proper size. When the dough is "on the peak of its beauty" (reached its max volume), take it out and pour the remaining milk (lightly salted beforehand). Then add sugar, eggs, flour and knead the dough until it is slightly tacky and doesn't stick to your fingers. Then add butter, and continue kneading until the butter is completely merged with the dough. Leave the dough to rest for 2 more hours. The whole thing will take you about 5 hours!

2. While the dough is resting, cook the rice, let it cool, spread it in the generously buttered form, and bake until golden brown.

3. Mince the white fish fillets together with onions, add a finely chopped egg and the rest of ingredients for the fish filling. Stir well.

4. When the dough is ready, roll it out to get a finger-thick pat. Put layers of the filling one by one on the top of the dough: fish mixture, rice, salmon/ sturgeon fillet, and repeat until all filling is used.

5. Roll up the dough and "close" the pie on the top. Decorate the pie with various shapes made of dough (flowers, leaves, fish, anything that comes to your mind).

6. Leave the Coulibiac to rest for 20 minutes, coat it with the egg yolk and make holes with a fork (quite a few) so that the pie doesn't "explode".

7. Bake at 390-428 ˚F from time to time using a wooden spike to see if it is ready.


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A Pirog for Picky Hands Pirozhki with Meat and Onion Filling

Some meals are wasted on the young. That’s what I think whenever remembering the candlelit, tablecloth-laden spreads that characterize Bobbie’s dinners (the name we called my babushka ). Picturing holiday feasts at her house conjures images of colorful glass bowls with rainbow shreds of beet and carrot, pickled toppings, and dishes spooned out in a gelatinous heap. Sour and salty were not my preferred tastes back then, but aside from the mashed potatoes and cheesecake I’d inevitably gorge upon, there were also the pirozhki . These I will never forget.

Russian food is simple and it’s not. There’s a duality between the decadent banquets of its Tsarist past and the humble offerings of a harsh climate in its peasant countryside. The commonality on both tables is pie — pirogi — in all forms. Pirogi shouldn’t be confused with Russian pelmeni (meat-filled boiled dumplings), the similar potato-stuffed Polish pierogi, or the Ukrainian meat, cheese or vegetable-filled vareniki . A pirog is a baked dough with either sweet or savory filling, and its smallest iterations are the palm-sized pirozhki .

Pirozhki are most commonly found as Eastern European street food today — fried, greasy and filled with meat or some variation of cabbage, potato or mushroom. Arguably the best way to enjoy them is baked at home, handmade in your babushka ’s kitchen, delighting in how its egg-washed dome cracks when you bite into it, buoyed by the pillowy softness of fluffy bread encasing a savory nugget of onion and ground beef. In a few chews, it’s gone. The center of fat is just enough to coat the tongue and beckon you back for another. Or three.

“I have the earliest memories of my grandma nursing the [ pirozhki ] dough and making a variety of stuffings, the whole apartment smelling like berries, fried onions and mashed potatoes,” remembers Anastasia Solovieva, who was born in Moscow, grew up in England, and moved to Los Angeles in 2011. “She’d make mountains of them and mix them up on the same tray for me to try to guess which one is which.”

I once asked my dad, with all the impatience of a child, why Bobbie didn’t always have pirozhki when we visited. His answer: “They take Bobbie a long time to make.” I remember this, now obvious, reason as the first time registering food as love. These little things are laborious? She doesn’t just make them on a whim? On the contrary they’re made because family is coming. Loved ones are here and celebration is worth the sacrifice.

It’s through this lens that the role pirogi play in Russian cuisine fully comes to life. As for the most elaborate, there’s the long, oval-shaped kulebyaka — a richly layered meat pie filled with salmon or sturgeon, rice, buckwheat, eggs, mushrooms and even viziga , dried sturgeon marrow. Kurnik , a dome-shaped pirog similarly layered but with chicken, is typically served at weddings, meant to reflect strength, beauty or fertility.

There’s also the pirozhki -esque rasstegai , filled with meat or liver and served with a hole at the top through which to add broth. Even the sweet, yeasty vatrushki filled with farmer’s cheese reflects a need for intention and patience. With all of these typically come elaborate braiding or decoration, down to the precious pirozhki that, when served seam-side up, might reveal a detailed scalloped edge.

Even something small, or seemingly simple, can carry a deeper meaning. That’s the lesson I’ve learned nearly thirty years after tasting my first pirozhki , and now whenever I attempt the time-intensive process of making them from scratch. It’s in piecing together the dog-eared pages in Bobbie’s old cookbook, following the pen smudges and worn spine that I’ve become a believer. You can taste time and you can taste love just make a pirog .


Russian Poppy Seed Braid Recipe | russian recipes poppy seed bread pirog baking recipes

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Pierogi dough with egg or no egg:

There are two ways of making the pierogi dough – with or without an egg. Many Polish home cooks are arguing, which way is the best.

For me, the perfect pierogi dough is made without the egg. The dough with eggs is a bit tougher in my opinion, but the difference with a well-kneaded dough is not that huge (but there is a difference).

The second reason why I don’t add an egg is that it’s more hygienic – having a small child at home, I usually make a lot of pierogi in one batch, but making a lot of breaks in between. I do not have to worry about washing my hands thoroughly all the time, taking care if the table is well cleaned and watching out if my daughter is eating a dough with a raw egg.

By the way, you should try making pierogi with your kids. Rolling out the dough, cutting out rounds, shaping the pierogi – I think it’s a fascinating activity for every child!

Since this pierogi dough is made without eggs it is suitable for vegetarian diet, vegan diet or dairy-free diet (swap the butter for vegetable oil), or egg-free diet.


Homemade Pierogi

Pierogi, boiled dumplings, are very flexible and can be stuffed with a number of savory or sweet fillings, including potato and cheese (below) sauerkraut, cabbage, spiced meats, and even fruits and berries. Because pierogi freeze well, they make quick, satisfying last-minute meals. There are as many versions of pierogi as there are cooks who love them, and our take on this traditional treat mirrors many American pierogi recipes.

Ingredients

  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup (113g) sour cream
  • 4 tablespoons (57g) butter, room temperature
  • 4 tablespoons (57g) butter, cold
  • 2 large (156g) shallots, diced or one medium (156g) onion, sliced

Instructions

To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.

Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.

Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.

Perfect your technique

Pierogi: Poland's favorite comfort food

To make the filling: Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.

To fill the pierogi: Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps these can be snipped into small pieces and added to simmering soups.

Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.

At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done. The time will vary depending on if they're fresh or frozen.

Sauté the shallots or onion in the butter in a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments.

Tips from our Bakers

If your filling is a bit watery due to the potatoes, add a tablespoon of flour to help thicken it up.

Are pierogi a new dish for you? These savory filled dumplings were originally peasant fare native to Central and Eastern Europe, but they've overcome class boundaries and become popular among those from all walks of life. While homemade pierogi are an important part of Christmas Eve celebrations in many homes, they aren't limited to the holidays most folks enjoy them all year long, and family gatherings just have to have pierogi to be complete. They’re also very popular at festivals: The annual Pierogi Festival in Kraków, Poland, typically serves 30,000 pierogi a day.


If you have been following my blog, or any Eastern European food blog for that matter, you have probably started to notice that we LOVE our dumplings. There are so many different types, variations and fillings that it might be hard to keep up. Therefore, I wanted to give you a little background on the three most common dumplings to help clear up the confusion.

Vareniki & Pierogi

Vareniki and Pierogi are actually the same type of dumpling! Now, you are probably wondering why there are two different words to describe the same dish? Well, vareniki is the more commonly used term in Russia, while pierogi is the term used in Poland, Ukraine and Slovakia. These dumplings are typically served as an appetizer or dessert and made with mostly vegetarian ingredients (although my version contains meat). See what I mean? This dumpling situation can feel like a whirlwind!

To make matters even more confusing, Russian piroshky often get mixed up with pierogi. But, piroshky are actually quite different because they are fried instead of boiled. The type of dough you use for each dumpling is also quite different as well.

Pelmeni

Pelmeni are tiny morsels that are stuffed with a filling of meat and simple spices like salt, pepper and garlic. The raw dough is stuffed with a raw meat filling (typically beef, fish or pork) and the two cook together in boiling water until the dumpling floats to the top of the pot. This dish is typically served with a dollop of sour cream and dill, or in a light chicken broth. Unlike vereniki or pierogi, this dish is typically served as a meal versus a dessert or appetizer.


Cheryl Marie Cordeiro

My first encounter with a pirog (a meat filled bun) was in a summer in Sweden at the ferry terminal called Saltholmen. Located along the Swedish west coast, Saltholmen is the gateway terminal to the southern archipelago summer bathing places of Gothenburg. The breezy boat ride, the scenic routes and the occasional street food sellers that bring with them pastries, ice-creams, sweet and savoury buns and summer fruits all make for pleasant trips out to the southern archipelago along the Swedish west coast. Although quieter this year over the summer, there were enough local and international visitors to the southern archipelago for the ferry terminal to set up specific queues for each incoming and outgoing ferry to the islands.

Minced meat filling for the pirog.

The pirog is widely popular in the Nordic and Baltic countries, which each region having their own variations with the meat filling. The pirog seems to be Russian in origin, although the recipe most popular in Sweden seems highly Polish influenced. The use of beef, tomatoes, onions and garlic seem staple in most recipes. The variations come in the form of types of herbs and spices used. In the past decade, Mexican taco spices seemed increasingly favoured as minced meat marinade, and the choice of preference remains for the use of either dill or parsley. Personally, I´d go for parsley or better yet, Herbes de Provence (which smells divine).

The recipe below is a basic recipe that makes 24 piroger. You´ll need to give time for the bread dough to rise, which is about an hour. The minced meat mixture takes just about 45 minutes of cooking time or less.

Ingredients to 24 piroger

Bread dough
200g butter
5 dl milk
50 g yeast
1 tsp sugar
1,5 tsp sea salt
13,5 dl flour
2 dl flour for dusting the wooden board whilst rolling out the dough
2 lightly whisked eggs for egg washing the dough

Minced meat sauce
500g beef mince (lamb will do too)
2 tbsp lard or tallow
2 medium sized onions
2 fresh chillies (keep the seeds if you want to retain the heat of the chilli)
2 cloves garlic
3 tbsp Herbes de Provence
1 tsp cayennepeppar
3 tbsp tomato purée
1 tsp sea salt
2 tsp ground cumin
1,5 dl water
1 tbsp corn starch for thickening the meat sauce

Personally, I haven´t had a pirog bought from the street stall at Saltholmen in eons, the reason for this weekend bake. It reminds me of a larger version of the savoury steamed Chinese meat dumpling. It also reminds me of the curry puffs you can buy back in Singapore, the more common filling being chicken curry and egg. There are savoury pastries filled with sardines and onions too, usually sold at breakfast markets. Both savoury pastry versions are equally delicious.

With its elongated shape and ample meat filling, it´s easy to understand why the pirog has caught on as the perfect summer food on-the-go for a visit out at the southern archipelago of Gothenburg. Well, at home over All Hallows Eve weekend and with a touch of warm autumn spices to the minced meat, it makes for a perfect autumn meal too.

There are many variations to the pirog filling. Browse the internet and you´ll find recipes with added cabbage, carrots, mashed potatoes and mushrooms. This variation is made with rice. Other types of grains have also been used, such as barley.

Once the dough has risen, divide the dough into equal portions to be rolled out and used as wrapping for the pirog.

Place as generous a portion of the minced meat filling in the pirog wrapping.

Pinch close the dough, which might then resemble a large version of a Chinese dumpling, or a curry puff that can be found in Singapore Indian and Malay cuisine.

Place the piroger evenly apart on the baking tin prior to baking, allowing room for the dough to rise further in the oven.


Babka I

Traditional Polish Easter bread. Serve as a coffee cake for breakfast or with tea. The recipe makes 3 large loaves.

Original recipe makes 3 loaves

Ingredients

2 cups milk
1/2 pound unsalted butter, at room temperature
1 (0.6 ounce) cake cake yeast
1/2 cup warm water (110 degrees F/45 degrees C)
4 eggs, room temperature
4 egg yolks, room temperature
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange liqueur
3 tablespoons grated orange zest
1 tablespoon grated lemon zest
10 cups all-purpose flour, or as needed
1 1/2 cups dried currants
1 1/2 cups raisins
1 1/2 cups golden raisins
1 cup chopped slivered almonds

Topping:
1 cup all-purpose flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
4 tablespoons butter

Directions

  1. In a small saucepan, heat milk until just below boiling. Add butter and stir until melted. Remove from heat, and let cool until lukewarm.
  2. Place cake yeast in a small bowl pour 1/2 cup lukewarm water over the yeast. Stir with a spoon to break up the yeast slightly set aside.
  3. In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add 1 cup sugar and salt, and continue to beat until mixture is thick and pale. Stir in vanilla, orange liqueur, zests, and yeast mixture. Beat in 2 cups flour on low speed when incorporated, add 2 more cups of flour and mix until combined. Add cooled milk mixture alternately with an additional 4 cups flour, beating on medium-low speed.
  4. If the dough is very sticky, add up to 1 cup of flour. Mix in currants, raisins, golden raisins, and almonds.
  5. Transfer dough to a well-floured work surface and knead about 8 to 10 minutes, adding reserved flour if needed. Shape dough into a ball. Transfer dough to a large greased bowl, and turn to coat. Cover with greased plastic wrap.
  6. Place in a warm place and allow it to rise until dough has doubled, about 1 1/2 to 2 hours. Punch the dough down, re-cover the bowl, and allow to rise again for an additional 1 1/2 hours.
  7. Preheat oven to 350 degrees F (175 degrees C). Butter 3 tube pans.
  8. In a small bowl, combine 1 cup flour, 1/2 cup brown sugar, and cinnamon. Cut in 4 tablespoons butter to form crumb topping. Sprinkle evenly among the 3 pans.
  9. Turn out dough onto a lightly floured surface. Knead for 1 minute. Cut dough into thirds. Flatten each piece of dough into a rectangle and roll it up into a log, pinching the seam to seal. Lay each log seam-side up in the prepared pans, pinching ends together to form rings. Cover loosely with plastic wrap. Allow to rise for 30 minutes.
  10. Beat an egg with 1 tablespoon water to make an egg wash. Before baking, gently brush egg wash over each loaf.
  11. Bake babkas in preheated oven until until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool completely before slicing.

Nutrition

Calories: 487 kcal
Carbohydrates: 80.2 g
Cholesterol: 104 mg
Fat: 14.7 g
Fiber: 3.4 g
Protein: 10.3 g
Sodium: 141 mg


Watch the video: PIROG. POLISH RICE CAKE. YumDelectable (December 2021).