Welcome to a delightful twist on a classic! While traditional pirozhki are often yeast-leavened and filled, this recipe offers a wonderfully quick and simple alternative. We're making savory cheese buns using kefir, a fermented milk drink that gives the batter an incredible tenderness and a subtle tang. These muffin-style pirozhki are light, moist, and packed with cheesy goodness. They are perfect for a quick breakfast, a satisfying snack, or as a companion to a hearty bowl of soup. Let's get baking!
Kefir Cheese Pirozhki
Ingredients for Kefir Cheese Pirozhki
- 120 ml kefir
- 80 g smetana (or full-fat sour cream)
- 200 g cheese
- 1 egg
- 90 g all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 35 ml olive oil
- 1/3 teaspoon ground paprika
- 1/3 teaspoon dried thyme
- 3 cherry tomatoes
- butter and mannaya krupa (semolina) for the pan
- salt
How to Make Kefir Cheese Pirozhki
Pour cold kefir into a bowl, add smetana, and crack in a large chicken egg.
Whisk the egg with smetana and kefir.
Add wheat flour, then sift in baking soda and add baking powder.
Pour cold kefir (a fermented milk drink similar to a thin yogurt) into a bowl, add smetana (a type of sour cream common in Eastern Europe), and crack in a large chicken egg. Add a pinch of fine salt. Be careful with the salt, as the cheese can be quite salty!
Whisk the egg with the smetana and kefir. Pour in the extra virgin olive oil and mix everything thoroughly again.
Add the wheat flour. Sift the baking soda over the flour and add the baking powder. Mix the batter thoroughly to ensure there are no lumps of flour.
This recipe uses two types of semi-hard cheese – a rich creamy one and Maasdam, which turned out very delicious.
Add the grated cheese. This recipe uses two types of semi-hard cheese – a rich creamy one and Maasdam, which turned out very delicious.
Add ground paprika and dried thyme.
Fill the muffin cups evenly with the batter to ensure the pirozhki are all the same size.
Cut the cherry tomatoes in half and place a half in the center of each pirozhok, cut side up.
Sprinkle in the ground paprika and dried thyme. Fresh herbs would be great if you have them, and those who like spicy food can replace the sweet paprika with hot chili – it pairs well with cheese!
Grease a muffin tin with softened butter and dust with mannaya krupa (semolina). Shake off any excess semolina. Fill the cups evenly with the batter to ensure the pirozhki (small baked or fried buns stuffed with a variety of fillings) are all the same size. I used about 90g of batter per portion.
Cut the cherry tomatoes in half and place a half in the center of each pirozhok, cut side up. You can replace the cherry tomatoes with pieces of sweet bell pepper, pickled cucumber, or capers. And if you’re not a fan of baked vegetables, you can add a slice of ham or smoked sausage – that will be delicious too! This recipe is very versatile; by changing the types of cheese, vegetables, or adding meat or sausage, you can create cheese pirozhki with a variety of flavors.
The finished pirozhki will rise and turn golden brown. If you're making one large pie, use a non-stick pan with low sides, 18-20 centimeters in size.
Preheat the oven to 180°C (350°F). Place the tin on the middle rack of the preheated oven. Set a timer for 22-25 minutes. The exact baking time will depend on your oven and the size of the molds. The finished pirozhki will rise and turn golden brown. If you are making one large pie, use a non-stick pan with low sides, about 18-20 centimeters in diameter. The baking time will be 30 minutes.
And there you have it – beautiful, golden cheese pirozhki fresh from the oven! Their savory aroma is simply irresistible. Serve them warm as they are, or alongside a dollop of smetana or your favorite dipping sauce. They are a fantastic addition to any meal, from brunch to dinner. Don't hesitate to experiment with different cheeses and toppings to find your perfect combination. We hope you enjoy this simple yet incredibly rewarding recipe. Happy baking!
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