Pierogies vs pirozhki (was Re: SC - Northkeep's Winterkingdom )

[Decker, Terry D.]

The pirog I am familiar with uses a leavened dough shortened with oil.  It's
much closer to a number of flat breads than to brioche.  

Brioche is a soft bread enriched with eggs, butter, and, occasionally milk
or cream.  Brioche proper is commonly served as rolls or small loaves, but
the brioche dough is also used with a number of dessert breads which may
have various fruits, seeds, candies, etc. kneaded into the dough or have
been rolled out and filled with spices, sugar, and etc. before baking.

The "rich eggy and sour cream doughs" you are describing fall within the
spectrum of brioche-type doughs.

Bear

> >Pirog: large rectangular pie made with a yeast dough and 
> compared to Brioche
> 
> (For the next set of my comments, please understand that I am 
> arguing with
> the author of your book, not you, and I am only writing about modern
> Russian cuisine).  When I picture "brioche", I don't picture 
> it filled with
> anything (is it ever?), at least not before baking.  I 
> personally would
> describe a pirog as a pie which is usually made with a yeast 
> dough instead
> of a typical shortcrust dough.  The dough can range from 
> plain ol' white to
> rich eggy and sour cream doughs (and likely other yeast doughs).
> 
> 
> --Yana  ;-)