Piroshki Dough (for Russian Stuffed bread)

3/4 cup milk

1/3 cup butter

1 package active dry yeast                                   
1tsp sugar

1/4 cup Luke warm water

1 large egg

2 large egg yolks

1 tsp. salt

4 cups all purpose Fluor

In a small saucepan bring milk and butter to a boil and let it cool.

In a stand mixer bowl combine yeast, sugar and 1/4 cup of lukewarm water, and let it stand until foamy.

Combine the cooled down milk to the yeast mixture.  Add the egg, the yolks and salt.  Then, start adding the 3 cups of flour, one cup at a time; kneading About 10 minutes with each cup. Then add as much of the fourth cup as needed to achieve a smooth and elastic dough.

Coat a bowl with Pam and place the dough in it.  Cover with greased plastic wrap and let it rise until it doubles in volume.

After that, every time you work with the dough, I.e. Cutting into individual portions, etc, you must let the dough rest for a few minutes.

Fill in the individual portions with your filling, pinch the top close and let it rest.

You have now two options for preparing it.

The healthier version is to bake them:

Preheat oven to 350 Degrees, prepared an egg wash while the oven is heating up and cover the individual Piroshki.  Bake in the oven for about 30 - 35 Minutes.

Or the traditional way, you can use a deep fryer, set it at 350 degrees and when the oil is hot. cook each for about 3 minutes on each side, they should come out nice and golden.