Chocolate Piroshki with Raspberry

These chocolate piroshki are something else — soft chocolate dough filled with a tart, zesty homemade raspberry center, topped with roasted hazelnuts. A dream for any chocolate and raspberry lover.

Ingredients

Dough

• 250g milk
• 20g fresh yeast or 1 sachet fast-action dry yeast
• 2 tbsp sugar
• 1 egg
• 50g oil
• 400g plain flour
• 100g cocoa powder
• Pinch of salt

Raspberry Filling

• 400g frozen raspberries
• 100g raspberry juice (from frozen raspberries)
• 50g cornstarch
• 150g sugar
• 30g unsalted butter
• Roasted hazelnuts, for topping

Directions

1. Combine warm milk, yeast, and sugar in a bowl, leave a few minutes to prove. Add oil and egg, mix wet ingredients together.
2. In a separate bowl, combine flour, cocoa powder, and salt. Slowly add wet ingredients, mixing to a soft dough (about 5 minutes).
3. Oil the bowl, cover with a damp towel, rest 30 minutes to 1 hour.
4. For the filling: let frozen raspberries sit at room temperature 2 hours. Drain juice and mix with cornstarch. Cook remaining raspberries with sugar and butter until melted, then quickly stir in the juice-cornstarch mixture. Cook 2-3 minutes until thickened. Cool for several hours.
5. Roll out the rested dough, pinch small portions, add a tablespoon of raspberry filling, and pinch closed from the top and around the edges.
6. Toast hazelnuts briefly, break into pieces. Egg wash each piroshki, sprinkle with hazelnuts.
7. Bake at 180°C/350°F for 10-15 minutes. Enjoy warm the same day.

Hugs, Alla xox

Want a new recipe like this every month, plus live coaching and a community that actually cheers you on? My Cake Club is open year-round. See what's inside →