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Generally speaking, when you switch from frying to baking a piece of dough, how should you tweak your recipe? I used to fry pirozhki (dough with filling, nothing fancy) every five days or so. Now, I can't fry (not with oil, anyway). I tried baking those very same pirozhki under 200°C for 15 minutes and got underwhelming results. They weren't as tender, they were quite thick, not as fluffy. I had made some changes, though. I put a bowl with hot water on the bottom of the oven so that they have a chance to rise before a crust forms (when I fried them, I let them rise for 12 minutes in a warm humid oven before putting them onto a frying pan). What else could I do? Maybe, I should put less fat into my dough? 'cause I baked pizza, it was great, and it contained less fat (just three tablespoons of olive oil per 0.5 kg of flour). The pirozhki dough consists of: 0.5 kg of flour, 280 ml of water, 38 g of butter (don't ask why is not 40 g), two tablespoons of sunflower oil, 15 g of sugar, one teaspoon of salt, yeast. Some folks add egg(s), I don't; some use other kinds of fat (I say it so that I don't appear to claim I cook some "genuine article" pirozhki, maybe they aren't)

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    I'm dubious that any general answer could exist, but if you are asking specifically about your pirozhki then there may be some sort of solution. You should consider trying an air fryer if one is available – these work in the same way as a regular oven but the small size enables a more intense heat which might be helpful in this case.
    – dbmag9
    Commented Nov 3, 2022 at 22:18
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    You should also look for pirozhki recipes designed for the oven (if any exist) as that's probably easier than experimenting with modifying your current recipe.
    – dbmag9
    Commented Nov 3, 2022 at 22:19
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    @SergeyZolotarev I can relate to cherishing a recipe, but realistically it will come out so differently baked rather than fried that you will have something different whatever you do. A recipe aimed at baking will just have a better chance at success.
    – dbmag9
    Commented Nov 4, 2022 at 9:40
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    @SergeyZolotarev objectively, adjusting it makes little sense. You won't get the same results as with frying. You can get different results than now, but you will likely invest more work for a result that is worse than a good designed-for-baking recipe. You can continue playing with the recipe for emotional reasons, of course, but then I am a bit of a loss as to how we can be of help, since the process would be basically you making random changes until you hit upon something you like.
    – rumtscho
    Commented Nov 4, 2022 at 10:25
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    @dbmag9 well, that is precisely the question: what IS a recipe aimed at baking? How is it different from a recipe aimed at frying? Technically, you can bake or fry any piece of dough regardless of its composition Commented Nov 4, 2022 at 20:11

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