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Posted by on Sep 16, 2013 | 13 comments

Pull Apart Pierogi Bread

Did you ever eat a pierogi and think… Pull Apart Pierogi Bread by sixtyone45 … if only it had more carbs? Ya, I thought so. Probably why I didn’t make it past the first round. I took a risk this year and auditioned for a cooking/recipe show. Not my first contest (two time podium finisher with these and these if I can be so boastful) but this one was a bit different. It required my face (and neck, waist, legs etc..) be on camera. I am ridiculously comfortable speaking in front of crowd (still a dream to get someone to pay me to do so) YET equally ridiculously uncomfortable looking at (or listening to for that matter) myself. Especially on camera. I have this distorted notion that what I think I look/sound like in real life (eloquent & effortless of course) is miles apart from what I look/sound like on film. (disheveled & disjointed of course) Pull Apart Pierogi Bread by sixtyone45 Regardless, I did it (with tremendous support from family in friends who LITERALLY stood with me for hours waiting my call time. I am forever grateful.) It was a hugely valuable experience.  I was fortunate to get far enough to secure a call time AND even got a “golden ticket”. Regrettably my journey came to an abrupt end, however it forced me to put myself out there and thus the 15 10 15 pounds I gained testing the recipe for six weeks was still (sorta) worth it. (The bread is THAT good) Pull Apart Pierogi Bread by sixtyone45 It is my intent to continue to put myself out there and next weekend I will do so at the International Food Bloggers Conference in Seattle, WA.  The organizers say it focuses around three themes: (1) food, (2) writing and (3) technology.  Based on the dialogue of incredibly talented attendees thus far however, it appears the theme may be… (1) here, eat this amazing food. (2) okay now come here and try this. (3) done yet? great, come sip this. Pull Apart Pierogi Bread by sixtyone45 I jest. But not really. The agenda looks exhilarating and exhausting. Inspiring and intimidating. And delicious. Full stop. No question the team behind this knows its audience. They have gone above and beyond in packing in adventure after adventure, learning after learning, and if I haven’t already mentioned, tasting after tasting. The speaker line up is brilliant. There are so many interesting sessions to choose from I am not sure how I will. If this does not inspire me to jump into the deep end with this little space of mine, nothing will.  The anxiety is slowing building. I will know not one other person. I am sans a wing (wo)man.  I can only hope to just continually stick my hand out, introduce myself and hope I land somewhere between eloquent & effortless and dissolved & disjointed. Pull Apart Pierogi Bread by sixtyone45 The bread. The soft bubbles of warm bread, stuffed with everything that makes a pierogi perfect. Mashed potato, cheese, butter, onions & bacon.  It’s meant to be served just as the photos indicate. Throw it on a cutting board with parchment and let everyone dig in. It can be made ahead and frozen or served straight out of the oven. (if you don’t mind 3rd degree mouth tongue burns) It’s rich and heavy no doubt, but I guarantee you this Fall there will be a day when you just need some comfort food. And you will thank me for this one. This weekend I will be walking into a room full of 300+ pros in community I barely qualify as a freshman. Wish me luck. I will be miles away from my comfort zone but maybe if I throw one of these loaves on the table… Pull Apart Pierogi Bread by sixtyone45 … I could bring everyone a little more comfort.

 
Pull Apart Pierogi Bread
 
This bubble style bread is stuffed with creamy mashed potatoes, crispy bacon, sautéed onions & sharp white cheddar. Simple ingredients and a naturally beautiful presentation makes it the perfect side dish for Sunday dinner or an appy on game day.
Author:
Ingredients
  • The Dough.
  • 4 tablespoons unsalted butter, melted 2 cups whole milk
  • ¼ cup white sugar
  • 1 package Active Dry Yeast
  • 4 cups white flour (plus a bit extra as needed) 2 teaspoons salt
  • The Filling.
  • 1 (375g/13 oz) package bacon, finely chopped & sautéed 1 cup white onion, finely chopped
  • 4 medium sized potatoes, peeled, quartered & steamed ¼ cup unsalted butter (melted or cut into cubes)
  • 3 tablespoons cream
  • ½ cup 2% cottage cheese
  • 1 cup sharp white cheddar cheese, grated
Instructions
  1. To make the dough:
  2. Melt butter in a small saucepan over medium heat.
  3. Add the milk and bring to about 100F (take the chill off, too hot and yeast dies)
  4. Remove from heat and add ¼ cup of sugar and the yeast. Let stand 7 minutes. It should foam up.
  5. In the bowl of a stand mixer, (or just a large bowl if doing by hand) combine the flour and salt. Attach the dough hook and pour in the yeast mixture. Let the machine knead for about 5 – 7 minutes until the dough comes together. You may need to add a bit more flour to get the right consistency. It should be soft and slightly sticky.
  6. When the dough comes together, transfer to a lightly floured countertop and form it into a small ball. Place in a lightly oiled large metal bowl, cover with plastic and let rise for at least one hour in a warm, draft free area (i.e. oven)
  7. To make the filling:
  8. In a large heavy frying pan, sauté the bacon and onions until the bacon is cooked through and the onions are translucent. Do not drain the bacon fat. Transfer the cooked onions, bacon and bacon fat into a large metal bowl.
  9. Add the steamed potatoes, cream, cottage cheese, sharp white cheddar to the onions & bacon. Mash and stir until well combined. (Note: another option is to first rice the potatoes and then combine everything. I have done it both ways and prefer the various textures that comes with mashing)
  10. Lay out a cookie tray lined with parchment. Scoop out 0.4 oz (about a large marble) pieces of mashed potato and roll into a ball. (You can do smaller or larger depending on the size of the “bubbles” you want to make). Refrigerate the potato balls for about 30 minutes or until firm.
  11. To assemble the bread:
  12. Preheat oven to 350 F.
  13. Punch down the dough and knead for a minute or so, perhaps adding a small amount of flour if it’s sticky. Oil your hands slightly and pinch off pieces of dough into about 0.5 oz pieces. You should now have one tray of pieces of dough and one tray of little potato balls. Time to make your bubbles!
  14. Flatten out a piece of dough, place a potato ball inside and wrap the dough around it, pinching off any excess. (you will have a large pile of “excess” which you can use to make more bubbles or bake as little extra buns)
  15. Once you have all the bread balls stuffed, arrange them in a circle on a pizza pan, touching each other, filling in the inside. Depending on how many balls you have just keep layer on top until you have a mound of pierogi stuffed bread balls.
  16. Place in the oven for 30 minutes. (Brushing with butter at the 20 minute mark yields a nice brown crust)

 

13 Comments

  1. I can hardly wait to try these. I am a lifelong huge fan of pierogi’s and I regularly make my own bread and buns. This one’s going to be a real treat!

  2. I’ve made the filling and am looking forward to making the rest of the dish tomorrow, but where does the 1/4c of butter come in?

    • Hello! Thanks for trying the recipe. Great catch! I added the butter to the filling. Probably not totally necessary but it’s a rich dish and a little extra richness never hurts!

      I hope you enjoy the bread! Love to hear how it turns out. I will update the recipe with the butter (and fix a few formatting issues I just saw)

      Thanks again!

    • Step #5. Brush the butter on the rolls at 20 minute into baking.

  3. This looks amazing! Is there any way to make this ahead of time and bake day of so you can enjoy it fresh out of the oven?

    • Hi! Oh for sure. I have made it before (several at once of different sizes) and then popped them in the freezer. Pull them out and into the oven. I can’t recall how long I baked them but just keep an eye on them and cook from frozen (don’t thaw it out) I hope you enjoy and thanks for checking it out!

      • Thanks! My weekend dinner guests will love this!

  4. Thank you so much for such a wonderful recipe. I doubled the recipe last night and I made half sweet potato and russet.

    The baking time was a bit longer then expected. 1 hour at 350.

    Turned out amazing though! It was a huge success and the sweet potato is a huge winner..

    I used a half cup to portion out the potatoes but I’m thinking of going to a one third cup and making a smaller potion of bread. Make them a bit more bite sized..

    Such an amazing recipe though.. With thanksgiving coming, I’m envisioning a leftovers pull apart bread (turkey/stuffing/cranberry)

  5. This sounds and looks to-do-for! You can never have too many carbs, right?! :)

  6. I would like to save these recipes to my pinterest, but don’t see a link next to the recipes. Please add. I see you are on Pinterest, but don’t seem to have these recipes posted there.
    Thank you,
    Barbara

    • Thanks Barbara! I will see about getting a pin it button right on the image but in the short term I have repined it on Pinterest. Thanks for the feedback!

  7. It would be nice to be able to JUST PRINT THE RECIPE without wasting a ton of paper on pages and pages of pictures and chat that don’t interest me. This recipe sounds great; wish I could just print IT.

    • Hi Jan, thanks for the feedback. I think I have fixed that for you. If you are still having troubles, let me know and I am happy to email the recipe to you. (I am still figuring out the techy aspect of this blog =)) Cheers!

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