Pirozhki

🔥 Prep

• Measure out 500 g of flour into a large mixing bowl.
• Warm 250 ml of milk to about 110 °F (43 °C) and set aside.
• Dissolve 10 g of yeast in 50 ml of the warm milk, stir, and let sit for 5 minutes until frothy.
• Peel and dice 300 g of potato into small cubes.
• Peel and finely chop 1 pcs onion.
• Measure out 50 ml of oil for the dough and an additional tablespoon for sautéing the onion.

🔥 Cook

• 1. In the bowl with flour, add the frothy yeast mixture, the remaining 200 ml warm milk, and 2 tbsp of the measured oil; mix until a shaggy dough forms.
• 2. Knead the dough on a lightly floured surface for 8‑10 minutes until smooth and elastic, then place it in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled in size.
• 3. While the dough rises, place the diced potatoes in a pot, cover with water, add a pinch of salt, and bring to a boil; cook for 10‑12 minutes until tender, then drain and mash.
• 4. Heat 1 tbsp of oil in a skillet over medium heat, add the chopped onion, and sauté for 4‑5 minutes until translucent and lightly caramelized.
• 5. Combine the mashed potatoes, sautéed onion, salt, and pepper to taste; mix well to form the filling and let it cool slightly.
• 6. Punch down the risen dough, divide it into 12 equal pieces (about 70 g each), and roll each piece into a ball.
• 7. On a floured surface, flatten each ball into a 4‑inch (10 cm) circle, place 1‑2 tbsp of the potato filling in the center, fold the dough over to form a semi‑circle, and pinch the edges tightly to seal.
• 8. Arrange the sealed pirozhki on a baking sheet lined with parchment, brush the tops with the remaining oil, and let them rest for 15 minutes while the oven preheats.
• 9. Preheat the oven to 375 °F (190 °C).
• 10. Bake the pirozhki for 20‑25 minutes until golden brown on top, rotating the sheet halfway through for even coloring.
• 11. Remove from the oven and let cool on a wire rack for 5 minutes before serving.

🔥 Serve

• Serve the pirozhki warm, optionally brushed with a little extra melted oil for shine.
• Accompany with a dollop of sour cream or Greek yogurt and a side of pickled cucumbers or sauerkraut.
• Pair with a cup of hot black tea or kompot for a traditional Russian meal.