Traditional Russian Pirozhki

Recipe View Activate the Yeast: In a cup or small bowl, combine 1/2 cup of the warmed milk with the sugar. Sprinkle the yeast over the top and let it sit until foamy, about 10 minutes. (Estimated time: 10 minutes)

Recipe View Prepare the Dough: In a large bowl, pour the remaining milk. Add the melted butter, egg, and salt. Gradually add 1 cup of flour at a time, mixing well after each addition. Once the dough begins to pull away from the sides of the bowl and is no longer sticky, cover it loosely and let it rise in a warm place for about 1 hour, or until it has almost tripled in size. (Estimated time: 1 hour +)

Recipe View Make the Filling: While the dough is rising, melt the remaining butter in a large skillet over medium heat. Add the finely chopped cabbage and cook, stirring frequently, until it begins to wilt. Mix in the chopped hard-cooked eggs and season with salt and pepper. Continue cooking until the cabbage is tender, stirring occasionally. Set aside to cool. (Estimated time: 20-25 minutes)

Recipe View Assemble the Pirozhki: Once the dough has risen, place it on a lightly floured surface. Gently shape it into a long snake, about 2 inches wide. Cut the dough into 1-inch pieces and roll each piece into a ball. Flatten each ball by hand into a circle, about 4 to 5 inches across. Place a spoonful of the cabbage filling in the center of each circle. Fold the dough in half to enclose the filling, forming a half-moon shape. Pinch the edges together firmly to seal. (Estimated time: 30 minutes)

Recipe View Bake the Pirozhki: Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the assembled pirozhki onto the baking sheets, leaving some space between them to allow for expansion. (Estimated time: 15 minutes)

Recipe View Bake for 20 minutes in the preheated oven, or until they are golden brown and cooked through. Let them cool slightly before serving. (Estimated time: 20 minutes)