Cost Per Serving:
|Flour, Whole Wheat
|Flour, White Unbleached All Purpose
|Yeast, Instant, Fast Rising
||2 1/2 Teaspoons
|Sugar, White Granulated
|Milk, Whole (2 cups)
With this dough you can make very tasty Swedish pirogues / stuffed breads / hot pockets. These little filled breads are perfect to enjoy for dinner or lunch with a salad, or bring with you on a picnic. These are also really nice to keep in the freezer and bring out whenever you need a nice meal.
For a filling, we either recommend spicy ground beef or ham, leeks & cheese.
- 50 g butter
- 278 g (2 1/4 cup) whole wheat flour
- 397 g (2 3/4 cup) ap flour
- 2 1/2 tsp yeast
- 2 tsp sugar
- 2 tsp salt
- 974 g (2 cups) milk
Melt the butter. In a mixer bowl, combine the whole wheat flour, ap flour, yeast, sugar and salt. Stir to combine, then add the melted (ideally cool) butter and milk. Stir with a spatula to combine to a rough dough. Then either knead by hand for about five minutes, or run the mixer on low for a few minutes until the dough comes together.
Cover the bowl with a towel and allow to rise for 40 minutes. At this point you could place it in the fridge in an oiled plastic bag, for later use, or start making pierogies / hot pockets.
Make your filling. (We recommend spicy ground beef or ham, leeks & cheese.)
On a floured surface, cut the dough in 10 - 12 pieces, depending on how large you want the finished breads. Roll each piece out in a thin round, about .. inches in diameter. On the one half add about 1/2 cup of filling, Add a little bit of water with your hand on the edge of the dough, and flip the other side over. Press down with a fork all around the edge, and also pierce the bread a couple of times to let steam out.
Place all the finished pierogies on a parchment covered sheet, drape with oiled plastic wrap or a towel, and let rise for about 15 minutes. Bake in a 430 degree oven for about 16 minutes, or until they are brown on top. Let cool on a wire rack.