Source:

Natasha Mytareva

Serves/Makes:24 pirozhki

Ingredients

• Pirozhki Dough:
• 1 package quick-rising yeast
• 1 cup (225 ml) warm milk
• 1/3 cup (80 ml) warm water
• 1 tsp (5 ml) salt
• 3 tbsp (45 ml) sugar
• 1/3 cup (80 ml) butter, melted
• 1 egg, slightly beaten
• 4 cups (950 ml) all-purpose flour
• Suggested fillings:
• Mashed potatoes with fresh dill
• Fried grated carrots
• Fried grated beets
• Fried cabbage
• Cooked rice with chopped hard-boiled egg and green onions

Preparation

• Dough:
• Sprinkle yeast onto milk and water mixture, stir to dissolve.
• Mix dry ingredients, add yeast mixture to them and blend a little.
• Add egg and butter and 4 cups (950 ml) of flour. Mix well.
• Knead dough slightly, cover and let rise for 45-60 minutes.
• Punch down and knead lightly, cut into 24 pieces and form each into balls.
• Flatten balls with your fingers and fill with filling. Let rest for 10 minutes. Place on a baking sheet, the seam down.
• Bake on a baking sheet in a 375 degree (200 C.) oven for 15 minutes, turn upside down and bake about 10 minutes more. Remove into a bowl or pan and slightly butter each pirozhok. Serve with sour cream immediately.
• Can be frozen before baking, let sit 6 hours, thawing, before baking.

Comments

Russia. I 've tried many variants of the dough, but this seems to be the best -- it's my own adaptation/compilation of several traditional Russian recipes.