Bitaemo Dot Com

Dissolve the 1 tsp sugar in the lukewarm water, sprinkle the yeast over it, and let it stand for 10 minutes.
To the hot scalded milk, add the butter, and cool to lukewarm. Add the eggs, salt, sugar, and yeast.
Mix in enough flour to make a medium soft dough as for bread. Knead on a floured board until smooth and
satiny. Return to the bowl, cover, and let it rise until double in bulk. Punch down, knead a few times
in the bowl, and let it rise again. Use any favorite filling in the recipes that follow.

To make pyrizhky, cut off small egg-sized pieces of dough, flatten each or roll 1/4 inch thick. Place a
generous portion of the filling in the center, bring the edges together, and press to seal securely
(I wet the edges with a bit of flour mixed with water for a better seal). All edges must be free of
filling. Shape into an oblong with a plump center and tapering ends. This is the traditional shape of
pyrizhky.

As an alternative method, the dough may be rolled 1/4 inch thick, cut into squares, filled, and sealed as
directed.

Place, sealed side down, on a greased baking sheet, spacing them 1 to 1 1/2 inches apart. Cover and let
them rise in a warm place until light, for about 1 hour.

Brush them with a beaten egg diluted with 2 tablespoons of water or milk. Bake in a moderate oven
(375 degree F) for 30 to 35 minutes depending on their size.