Things You'll Need:
- Rolling pin
- Large bowl
- Two greased baking sheets
- 2-inch cookie or biscuit cutter, round or square
- 1 tsp. sugar
- 1/4 cup warm water
- One packet of active dry yeast (about 1 tsp.)
- Two beaten eggs
- 1 tsp. salt
- 1/4 cup granulated sugar
- 1/4 cup butter, shortening, oil or some other fat
- 1 cup milk
- 4 1/2 to 5 cups flour
- 2 lb. mushrooms
- One small onion
- 4 tbsp. butter or margarine
- 1/3 cup sour cream
- Two hard boiled eggs
- 1 tbsp. fresh dill
- 1 cup bread crumbs
- 1 lb. ground meat
- One medium onion
- 4 tbsp. butter
- Two hard-boiled eggs
- 1/2 cup stock or water
- 1 tbsp. flour
- 1 tsp. fresh parsley
- Salt and pepper to taste
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Step 1
Mix the 1 tsp. of sugar with the warm water and let it dissolve.
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Step 2
Sprinkle the yeast over the water and sugar mixture and let it rest for 10 minutes. This gives the yeast a head start.
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Step 3
Scald the milk in a saucepan, or heat it until small bubbles form around the edges of the pan.
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Step 4
Add the butter to the hot milk and allow it to melt. Let the mixture cool.
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Step 5
Combine the milk and butter mixture, the yeast and water mixture, eggs, salt and 1/4 cup sugar in a large bowl.
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Step 6
Mix in the flour 1/2 cup to 1 cup at a time, blending after each addition, until the dough is about the same consistency as bread dough.
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Step 7
Turn the dough out onto a clean, floured work space and knead it until smooth and elastic.
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Step 8
Put the dough back in the bowl, cover it with a towel and let rise until double in size (usually 1 hour, but this can take longer in cooler weather).
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Step 9
Punch the dough down and knead it a few times. Cover it up and let it rise again.
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Step 1
Melt 2 of the 4 tbsp. butter in a large frying pan.
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Step 2
Mince the medium onion and add it to the pan.
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Step 3
Add the other 2 tbsp. of butter and the ground meat to the onions and brown.
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Step 4
Cover and let simmer until the meat is thoroughly cooked.
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Step 5
Remove the meat from the pan, leaving the fat and juices.
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Step 6
Stir in the 1 tbsp. of flour.
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Step 7
Add the water or stock and bring to a boil.
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Step 8
Return the meat to the pan and let the mixture cool.
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Step 9
Chop the hard boiled eggs.
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Step 10
Stir in the parsley and eggs. Season with salt and pepper to taste.
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Step 1
Mince the small onion.
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Step 2
Melt the 4 tbsp. butter in a large pan over medium heat. Add the chopped onions and cook until tender.
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Step 3
Chop the mushrooms finely while the onions are cooking. When the onions are tender, add the mushrooms and sour cream, reduce heat to low and cook for about 15 minutes.
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Step 4
Dice the hard boiled eggs.
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Step 5
Add the bread crumbs, dill, eggs, salt and pepper and stir. Let the filling cool.
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Step 1
Take a piece of the dough (about a third of it) and roll it out on a clean, well-floured work space until it is about 1/2-thick.
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Step 2
Cut out the dough with a round or square cutter (about 2 inches wide).
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Step 3
Roll one of the squares or circles you've cut out to about 1/4-inch thick.
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Step 4
Place a mound of the filling in the center of the dough.
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Step 5
Fold the dough in half and pinch along the edges to seal it.
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Step 6
Roll the sealed dough ball around in your hands a bit to get it to more uniform shape.
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Step 7
Place the ball seam-side down onto the greased baking sheet.
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Step 8
Roll out and stuff remaining dough squares or circles and then repeat the process with the other two-thirds of the dough, one third at a time.
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Step 9
Brush the prepared buns with melted butter.
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Step 10
Cover the pyrizhky with a towel and let rise for 1/2 to 1 hour, or until they look about one and a half to two times as large.
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Step 11
Bake at 375 degrees F for approximately 30 minutes or until golden brown.
Comments
UkieGirl said
on 10/26/2008 Mmmm! I love these.