Russian piroshki recipe

First dissolve the fresh yeast and sugar in the lukewarm milk.

In a large bowl, whisk together the eggs and sour cream. Add the flour and salt and mix well. Now add the sourdough mixture and the melted butter and form the dough into a round ball.

Cover the dough and leave to rise in a warm place until it has doubled in volume, at least 1 hour.

While the dough is resting, prepare the filling. Finely chop the onion and fry in a pan in the sunflower oil. Then add the minced meat and fry for a while. Season the mixture with salt, pepper and parsley.

Shape the risen dough into small balls, roll them out flat and put some filling in the middle. Fold the edges of the dough together and press the edges down with your hands.

Place the Russian piroshki on a baking tray lined with baking paper, brush with egg yolk and bake at 200 degrees for about 20 minutes until golden brown. Allow the Russian piroshki to cool briefly before serving. However, they still taste fantastic even after they have cooled completely.