This simple Piroshki Dough Recipe is going to become your favorite dough for piroshki. The dough is so easy to work with and may be filled with sweet or savory fillings.

This dough may be used for baked or fried piroshki.

A bowl of risen piroshki dough next to a rag and a roller.

Piroshi are yeast-leavened then boat-shaped buns (mini pies) with a variety of fillings. These are considered traditional Russian classic street food and sold just about everywhere food is sold.

how do you use piroshki dough?

This classic piroshki dough is amazing. This dough is used as the base and then you can fill it with many different fillings, sweet or savory (like our Russian Fried Meat piroshki or my favorite Baked Potato Piroshki).

When baked or fried, the dough becomes so fluffy and soft! It will become your favorite dough recipe.

Mixed piroshki dough in a bowl next to a roller and cup or flour.

how to make piroshki dough-

The dough may be mixed by hand or in a stand-up mixer like a Kitchen Aid.

  • In a stand-up mixer, add the water, milk, salt, and oil and stir. TIP: You want the water and milk to be 110°F.
  • Sprinkle the yeast over the water and the sugar over the yeast, gently stir. Cover and let the yeast activate and become foamy, about 3-5 minutes.
  • Add in the sifted flour and mix with the dough hook (or knead by hand) until fully incorporated.
  • Cover with the towel and let the dough rise for about 1 1/2 to 2 hours.
Classic piroshki dough cover half with a striped rag next to a roller.

getting the best dough-

After fully incorporating the flour the dough should be soft and just slightly sticky but easy to release. It should not stick to the side of the bowl once mixed.

  • FLOUR- The amount of flour will vary depending on the flour you use. Measure out the flour and then sift once measured. If needed, additional flour, one tablespoon at a time. Don’t add too much flout, the dough won’t be as soft and fluffy once cooked.
  • RISE TIME- During the rise time, keep dough covered and allow the dough to rise in a warm place (at room temperature).
Piroshki dough in a metal bowl topped with sprinkled flour.

What filling can I use for my piroshki dough?

There are so many different fillings that you can fill your dough with. I love that the dough may be used with sweet or savory filling.

SAVORY filling ideas:

SWEET filling ideas:

  • favorite jam or preserves
  • fruit with sugar (apples, strawberries or cherries)
  • chocolate
  • sweetened Farmer’s cheese
Piroshki dough laid out with a roller and striped rag.

The filled and shaped piroshki may be fried in oil or baked in the oven.

If you give this recipe a try, I’d love to hear about it!

Piroshki Dough Recipe

5 from 2 votes
This simple recipe for Russian Piroshki dough is great! An elastic and fluffy dough that is easy to work with and may be fried or baked.
Prep Time: 5 minutes
Cook Time: 0 minutes
Rise Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Servings: 1 batch


  • 1 1/3 cups warm water (110°F)
  • 1/3 cup warm milk (110°F)
  • 2 tsp salt
  • tsp active dry yeast
  • 1 Tbsp sugar
  • 2 tsp oil
  • 3 1/2 cups all-purpose flour, measured then sifted
  • flour for dusting


  • In a stand up mixer, add warm water, milk , salt, and oil into the bowl and mix.
    Sprinkle the yeast then sugar and gently stir. Cover and allow the yeast to activate, about 3-5 minutes.
  • Add the flour into and mix with the dough hook until well incorporated. Cover with a towel and let the dough rise for 1 1/2 – 2 hours.


The dough will make about 20-24 piroshki, depending how large you want the mini pies.


Calories: 1801kcalCarbohydrates: 354gProtein: 52gFat: 17gSaturated Fat: 3gCholesterol: 8mgSodium: 4716mgPotassium: 671mgFiber: 15gSugar: 17gVitamin A: 132IUCalcium: 158mgIron: 21mg
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)