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1
Bread dough: Heat up the milk until it is warm to the touch.
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2
Bring the butter to room temperature.
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3
Put all the bread dough ingredients except for the butter in a bowl.
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4
Mix all these ingredients together first.
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5
Now add the butter and knead for about 10 minutes by hand.
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6
Roll into a ball, and place in the bowl.
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7
Cover with plastic wrap, and a wrung out kitchen towel.
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8
Leave it in a warm place, and let it proof for 1 hour.
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9
Filling: Mince the vegetables and mushrooms.
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10
Stir-fry separately for each filling.
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11
Season a little bit saltier than normal.
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12
When the bread dough rises, divide into 16 even pieces, and roll into balls.
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13
Cover with the plastic wrap and wrung out kitchen towel.
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14
Let it rest for 15 minutes.
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15
Roll out the dough with a rolling pin.
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16
Place the filling on top, and tightly wrap it up.
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17
It's useful to make little tweaks to the each of the wrappers so that you know which filling is inside.
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18
Arrange on a baking sheet lined with parchment paper.
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19
Brush with the beaten egg, and bake in the preheated oven for 14-16 minutes at 200C.
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20
When they become golden brown, they're done!
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21
Enjoy these piroshki while they're still hot!
