Piroshki - "Little Cakes" Recipe

Combine the water, teaspoon of sugar, yeast and let it bubble up.

In a big bowl, beat 3 eggs and one yolk. (Save the white for a wash before baking). Mix in the milk, butter, sugar, salt, yeast mixture and half the flour.

Slowly add the rest of the flour. Keep chunking it up with a big wooden spoon. It should get smooth, yellow and shiny and not stick to the bowl or spoon. Form it into a ball, cover loosely and let it rise in a cool place overnight or in a warm place until it doubles in size.

Make the filling. Gently saute the mushrooms and garlic in the fat until they cook way down. If there is a little juice left in the pan, you can sprinkle in a little flour.

Add the dill and sour cream. Season to taste. You want a moist spreadable paste. If you make 2 fillings, this is more than you will need. No problem, it can keep a few days and is great on crackers or as a sandwich ingredient.

Lightly grease a baking sheet.

Knead the dough on floured surface. Do not overdo it, just knead enough to get all the air out of it.

Pinch off an egg sized piece and flatten it out. Place a heaping teaspoon of filling on the center and pull the sides up over it. Pinch the edges together and place it seam side down on the baking sheet. You should get about 24 piroshkis.

Let them rise loosely covered in a warm place for about an hour, until they look puffy. If the timing is better for you, you can let them rise overnight in the refrigerator.

Preheat oven to 375.

For a glossy crust: Mix a teaspoon of water with the eggwhite and brush on before baking.

For a richer, softer crust, brush with melted butter. Better yet, do some of each.

Immediately after placing in the oven, lower heat to 350. Bake about 25 minutes, until golden brown. Test with a toothpick. When no dough sticks to it, they are done.

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