PIROGI, PIROZHKI from YEAST DOUGH
Pirog from yeast dough
Place the risen dough onto a floured surface, divide it into 2 equal parts and roll out each part, about ¾ cm thick. Let both sheets rise for about 20-30 minutes. Cover them with towels.
Place one sheet on the baking sheet, spread the filling over the top, add a few small pieces of butter (optional!), and cover with another sheet, pinching the edges together. Make small cuts on the top – so exceeding water will go out.
Beat egg yolk (or whole egg) with 1 Tablespoon of milk or water, and glaze the top of pirog with this mixture.
Preheat oven to 400 degrees F (200 degrees C). Place pirog into the oven and bake for about 30-40 minutes (or until ready!) Time of baking depends on temperature and size of pirog itself. Ready pirog has beautiful golden color.
Take it out of the oven, place on wooden cutting board (not plastic one! Even better – to place it on the pile of paper towels). Place butter over the whole pirog, cover with cooking paper and thick towel and let aside for about 30 minutes.
