Blueberry Pirozhki (Hand Pies)

Blueberry Pirozhki 00:00 Intro 01:31 The Dough 03:51 Prep the Filling and the Baking Sheets 05:01 Portion the Dough 06:52 Shape Pirozhki 08:17 Bake Pirozhki Makes 20 pirozhki Dough: ====== 100g heavy cream 220g buttermilk 10g SAF instant yeast (3.5 tsp) 2 yolks + enough water to get to 36g (from the fridge or room temp) 40g butter, melted and warm, but not hot 450g unbleached all-purpose flour 8.4g salt (that’s 1 Tbsp Diamond Crystal Kosher Salt or 1.5 tsp table salt) 40g granulated sugar Warm the cream and buttermilk to 105F (40.5C). Stir in the yeast and stir to dissolve. Add the yolks and butter and whisk well. Combine flour, salt and sugar in a bowl of a stand mixer (or any large bowl) and whisk. Pour the wet into the dry and mix with a dough hook on first speed until a dough forms. Scrape down the bowl. Turn up the speed to medium low (3 on kitchenaid) and knead for 4 minutes scraping down half way through. For instructions on hand kneading see this video. https://youtu.be/hOen7VmSNPU?t=402 Place in an oiled bowl, cover with plastic and rise in a warm place until tripled or even quadrupled, 1-2 hours. Filling: ====== 100g granulated sugar Zest of 1 lemon Juice of half lemon 450g blueberries (slightly more than 1 pint) In a small bowl, combine the sugar and zest and rub with your fingers until evenly distributed. Juice lemon into another small bowl. Line two quarter sheets (9x13 inches) with parchment. Shaping and Baking Pirozhki: ======================== For the egg wash: 1 yolk plus 2 Tbsp heavy cream or milk 2 Tbsp melted butter for brushing the finished pirozhki Dump the dough onto a lightly floured work surface and give it 2 letter turns, cut into 40g pieces, and roll them into balls. Keep all the pieces of dough covered with plastic at all times. Place each ball on the work surface seam side up and stretch into a circle without adding flour to the top. Add a heaping teaspoon of lemon sugar, a few drops of lemon juice, and a handful of blueberries (15-20g). Seal tightly. Place on a parchment lined quarter sheet seam side down (10 buns per quarter sheet). As soon as the first sheet is done, preheat the oven to 400F (200C), cover the baking sheet with plastic, and let puff just a little, about 20 minutes at warm room temp while shaping the next 10 buns. Brush with the egg wash. Bake in the middle of the oven until golden brown, about 15 min, rotating the pan after 10 min. Immediately brush with melted butter and let cool on a rack for 10 min. Repeat with the second half sheet. Serve very warm. To save for later and rewarm: ======================== Cool to room temp, put into an airtight container and refrigerate for up 2 days. Wrap tightly in foil in a single layer. Bake at 350F (180C) for 7-12 min or until hot. Ideally, serve the day you make them and don’t refrigerate. Join my Patreon Community for free to get video notifications: https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com INSTAGRAM: https://www.instagram.com/helen.rennie