Deep Fried Pirozhki

Deep Fried Pirozhki - Russian Bread and Pies Recipe

How to Cook & Prepare Deep Fried Pirozhki:

1 kg flour 4 tblsps sugar
2 ½ cuspful 4 eggs
5 tblsps butter 1 tsp salt
30 g yeast

Make a sponge. For this in the warm milk dissolve the yeast, add half the flour and mix until smooth. Set aside for 40-50 minutes. When the sponge rises mix in the melted butter, eggs, sugar and salt. Add the remaining flour and knead until the dough leaves the sides of the bowl. Set aside in a warm place for 1 ½ hours. As soon as the dough rises, beat it down; after it rises again turn it onto a floured dough board.

A straight dough may also be made with these ingredients. Dissovle the yeast in milk, add the butter, eggs, sugar, salt, and all the flour, knead thoroughly, set aside and let the dough rise twice.
While the dough rises, prepare the filling to have it ready by the time the dough rises for the second time.

Cut the dough into 40-50 g pieces, roll and shape into balls. Allow them to rise a little, then roll each ball into a cake 0.5-1 cm thick. Put filling in the middle of each cake, join the edges and pinch. Lay the pies on a floured board or baking sheet and set aside in a warm place to rise.
Deep fry, browning on both sides. Preserves, jam, apples or the fillings given below may be used for these pies.

Fillings

(For dough made with 1 kg of flour)

Raw Meat
800 g boned 1 or 2 onions
2 or 3 tblsps butter salt, pepper
3 eggs minced dill or parsley

Put the raw meat through the food chopper, sauté in butter and then put it through the food chopper again. Separately sauté the minced onion, combine with the meat, chopped hard-cooked eggs, minced parsley or dill. Add salt and pepper to taste.

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	Belyash (Kazakh Meat Pie)		Cooked Meat