Pirozhki

Method

Warm the milk to 40C and dissolve fresh yeast with a pinch of sugar; leave for 5 minutes until foamy. Combine flour and salt in a large bowl, then add the yeast mixture, one whole egg, and softened butter, mixing until a soft dough forms. Knead for 10 minutes until smooth and elastic, then cover and leave to rise for 1.5 hours until doubled in size. For the filling, finely chop the onion and fry in oil until golden, then add minced beef, cooking until browned; season with salt and pepper, then cool completely. Divide the dough into 12 equal pieces and roll each into a thin circle; place a spoonful of filling in the centre, fold over into a half-moon, and seal the edges firmly. Place seam-side down on a baking tray lined with baking paper, cover loosely, and prove for 30 minutes. Beat the remaining egg yolk and brush over each pirozhki, then bake at 200C for 18-20 minutes until golden brown. Serve warm with soured cream or a light soup.