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Smack's Pirozhki (Russian)
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Natasha Mytareva

Serves/Makes:24 pirozhki

  • 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
  • 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.
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.

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