| Description | | Russian cuisine knows a great number of recipes for pirohi and pirozhki with various fillings. The fillings should be juicy, oily and spicy by taste, stronger than usually. That means that sweet fillings must be sweeter and sour ones – sourer, as the dough absorbs part of salt and sugar and lightly salted filling can seem in a pie flat. |  | | Method | | Heat 2 cups of milk until warm, dilute yeast and stir in 4 cuos of flour. Put the leaven in a warm place. Then add beaten with sugar eggs, salt, the rest of flour and a piece of butter, combine all the ingredients and knead dough until stiff. Leave the dough to rise, after that cut into pieces and shape small rolls that are left, covered with a towel, on the floured surface to rise for 15 minutes. Roll out every piece into a round, put in the center a teaspoon of sugar and a pinch of chopped sorrel, pinch the edges and brush with a beaten egg. Bake in a preheated oven 220-230 C for 20 minutes.
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| | Ingredients | | 7 c flour.2 c milk.5 ea yolks.1 1/2 c sugar.250 g butter.1 ts salt.50 g yeast.sorrel leaves. |
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