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Sourdough Pumpkin Piroshki

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Prep Time 20 minutes
Rising Time 12 hours
Servings: 12
Course: Appetizer, Baking, Breakfast, Dessert, Side Dish, Snack
Cuisine: Slavic
Ingredients Method

Ingredients
  

Dough
  • 1 cup Active Sourdough Starter
  • 3 1/4 cup Flour All Purpose
  • 3 tbsp Honey
  • 1 1/2 tsp Salt
  • 1 cup Milk 100 degrees Fahrenheit
  • 4 tbsp Unsalted Butter Melted
Filling
  • 3 1/2 cups Shredded Pumpkin
  • 1 cup Brown Sugar
  • 1/2 tsp Cinnamon (Optional)
  • 1 Egg For eggwash

Method
 

Dough Prep
  1. Mix all of your ingredients for the dough with a dough hook for 2-4 minutes on low speed.
  2. Let it stand covered for 8 to 12 hours. Until it doubled in size.
Filling - When dough has risen
  1. Shred pumpkin with the smallest size shredder you have. Keep that in a bowl.
  2. Add sugar to that bowl and optional cinnamon and mix.
Assembly
  1. Cut your dough into 8-12 pieces.
  2. Roll out each piece into a circle. Add your filling to each circle.
  3. Pinch the outsides together at the top of the pirazhok. Then twist in a line gently at the top for extra sealing and aesthetic.
  4. Place onto your cookie sheet covered with parchment paper.
  5. Preheat oven to 400 degrees Fahrenheit.
  6. Allow to proof for 30 minutes to 2 hours.
  7. Bake smaller-sized piroshki for 14-18 minutes. Larger sized for 17-20 minutes. Enjoy!