The iconic stuffed buns of Russian street food and home kitchens alike. A soft, enriched yeasted dough, slightly sweet from milk and egg, envelops a filling of seasoned ground beef and onion or braised cabbage and hard-boiled egg. They can be fried in oil for a crisp, golden shell or baked in the oven for a pillowy, bread-like exterior. Either way they are best eaten warm, brushed with butter, and consumed in multiples.
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Make the dough. Combine the warm milk, yeast, and sugar. Let stand 10 minutes until foamy. In a large bowl, combine the flour, salt, beaten egg, and the yeast mixture. Knead for 8 minutes until smooth and slightly tacky. Flatten the dough, place the softened butter in the center, fold and knead for another 3 minutes to incorporate. The dough should be soft, smooth, and not sticky. Cover with a towel and let rise in a warm place for 1 hour until doubled.
Make the filling. In a skillet over high heat, cook the ground beef, breaking it up, until all liquid evaporates and the meat begins to brown. Add the diced onion and cook for another 5 minutes . Season generously with salt and pepper. Remove from heat. Fold in the chopped hard- eggs and dill. The filling must be completely cool and dry before use.
Shape. Punch down the risen dough. On a lightly floured surface, divide it into 16 equal pieces. Flatten each piece into a 4-inch circle. Place a generous tablespoon of filling in the center. Bring the edges of the dough circle up and over the filling, pinching them firmly together to seal. Shape into an oval, seam-side down.
Step 4, method: Arrange the pirozhki seam-side down on a parchment-lined sheet. Let rest, covered, for 20 minutes . Brush generously with egg yolk glaze. at 375F (190C) for 20 to 25 minutes until a deep, glossy golden brown.
Step 5, method: Heat 1 inch of neutral oil in a heavy skillet to 350F. the pirozhki seam-side down first, in batches, for 2 to 3 minutes per side until deep golden. Drain on paper towels. Brush immediately with melted butter.
Serve warm. Pirozhki are best eaten the day they are made.
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