Pierogi from Russia

Ingredients for 1 servings:

• 500 g flour, for rolling out
• 1 cube of yeast (42 g)
• 250 ml milk
• 50 g butter, soft
• 1 egg(s) , for the dough
• 1 pinch of salt
• 1 tbsp sugar
• 200 g hazelnuts, for the filling
• 3 egg whites
• 1 pinch of salt
• 80 g honey, liquid
• 75 g currants
• 75 g powdered sugar
• 1 tbsp rum

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

with hazelnuts and honey, makes about 30 pieces

Dissolve the yeast in the lukewarm milk. Mix the flour, softened butter, egg, sugar, and salt into a dough. Let it rise in a warm place for about 30-40 minutes. Roast the nuts in a pan (without fat), remove the skins, and chop them. Beat two egg whites until stiff, add the honey, nuts, and currants. Preheat the oven to 180°C (350°F). Divide the dough into portions, roll out thinly, and cut out circles (about 10-12 cm in diameter). Place 1 teaspoon of filling in the center of the circles, brush the edges with egg white, and fold the circles closed. Press down with a fork. Bake in the oven at 160°C (320°F) for 20-22 minutes. Mix the powdered sugar with rum and brush the hot pierogi with powdered sugar.