Yeast dough for Russian piroshki

Ingredients for 1 servings:

• 600 g flour
• 1 packet of dry yeast
• 20 g sugar
• 2 eggs
• 40 ml vegetable oil, or 50 g butter
• 250 ml milk
• 1 tsp salt
• 1 egg(s)

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 15 minutes

from the oven

Dissolve the yeast in the warm milk with 1 tablespoon of sugar and let it rise a little. Knead the yeast mixture with the remaining ingredients to form a dough, cover and set it in a warm place for about 2.5 hours. Knead the dough again briefly and then shape it into piroshki. The easiest way to do this is to roll out any large piece of dough into a circle, place some filling in the center, lift two opposite sides, and press the ends together firmly from the center. Place the finished piroshki on a baking sheet lined with baking paper and brush with a little egg. Bake in a preheated oven at 200°C until golden brown. We like our piroshki on the smaller side, so this amount of dough makes about 36. The piroshki can be made with potatoes, carrots, sauerkraut, meat, or even with a jam filling.