Russian Pierogi

Ingredients for 1 servings:

• 500 g spelt – whole grain, ground
• 1 bag(s) of yeast, dry yeast
• ½ tbsp honey
• 250 ml milk / water is just enough
• 2 tbsp margarine, unhydrogenated / butter
• 1 egg(s)
• herbal salt
• Fat, for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Put all ingredients in a food processor, attach the chain hook, and knead on low for about 10 minutes. Or, make yeast dough from the ingredients and let it rise well. Then form golf ball-sized balls and shape them into round cookies, about 0.5 cm thick. Spread a filling (of your choice) on top, place a second cookie on top, press the edges together, and press the whole thing into an oval shape. Let it rise for another 15 minutes. Then bake in the floating fat until crispy. Variation: Brush the pierogi with egg yolk and bake in a preheated oven for about 20 minutes. Brush with butter while still hot. Eat hot or cold. OR: Divide the yeast dough in half and roll out into two round discs. Place one on a greased baking sheet, add the filling, place the second disc on top, and press firmly down the sides. Brush with egg yolk and pierce with a knitting needle to allow the steam to escape. Bake in a preheated oven at 200°C for 30-45 minutes. Brush with melted butter and serve hot.