Piroshki Bacon Sauerkraut Buns

These really are delicious. You can make all different kinds of fillings for them and once cooked they freeze really well – make up big batches of them and store.

Serves:  16-20 buns    Preparation Time:  15 mins                                                        Cooking Time:  20 mins



  • 225 grams/½ pound of bacon, sliced into ¼ inch/¾ cm strips
  • 680 gram/24 oz jar of sauerkraut
  • 225 grams/½ pound of butter
  • 1 loaf of bread dough (your favourite or thawed frozen dough)
  • ½ a large onion, diced
  • 6-8 large cloves of garlic, minced



Let dough rise and beat down. Meanwhile, cook bacon until cooked, but not crisp and remove from pan. Add diced onion and caramelize on low heat. Drain and rinse sauerkraut. Squeeze out any excess moisture and add to the onions. Return the bacon to the pan. Sauté until all moisture is gone and the sauerkraut starts to brown. Cool mixture.


Cut off “walnut” size piece of bread dough and form into a small circle with slightly floured fingers. Place about 2 teaspoons of the sauerkraut mixture in the centre and form a 1/2 inch/1¼ cm by 2 inch/5cm oblong bun, by pinching edges and tucking under ends. Place on a greased pan to let rise until double. Bake for 15 minutes in a 350°F/180°C/ Gas mark 4 oven.


The buns can be made well in advance and frozen. Bring back up to room temperature when ready to eat.


Cut the dough in half and place one half in the fridge until the first half is done, so it does not continue to rise.