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1
Combine the water, teaspoon of sugar, yeast and let it bubble up.
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2
In a big bowl, beat 3 eggs and one yolk.
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3
(Save the white for a wash before baking).
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4
Mix in the milk, butter, sugar, salt, yeast mixture and half the flour.
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5
Slowly add the rest of the flour.
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6
Keep chunking it up with a big wooden spoon.
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7
It should get smooth, yellow and shiny and not stick to the bowl or spoon.
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8
Form it into a ball, cover loosely and let it rise in a cool place overnight or in a warm place until it doubles in size.
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9
Make the filling.
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10
Gently saute the mushrooms and garlic in the fat until they cook way down.
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11
If there is a little juice left in the pan, you can sprinkle in a little flour.
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12
Add the dill and sour cream.
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13
Season to taste.
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14
You want a moist spreadable paste.
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15
If you make 2 fillings, this is more than you will need.
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16
No problem, it can keep a few days and is great on crackers or as a sandwich ingredient.
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17
Lightly grease a baking sheet.
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18
Knead the dough on floured surface.
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19
Do not overdo it, just knead enough to get all the air out of it.
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20
Pinch off an egg sized piece and flatten it out.
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21
Place a heaping teaspoon of filling on the center and pull the sides up over it.
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22
Pinch the edges together and place it seam side down on the baking sheet.
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23
You should get about 24 piroshkis.
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24
Let them rise loosely covered in a warm place for about an hour, until they look puffy.
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25
If the timing is better for you, you can let them rise overnight in the refrigerator.
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26
Preheat oven to 375.
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27
For a glossy crust: Mix a teaspoon of water with the eggwhite and brush on before baking.
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28
For a richer, softer crust, brush with melted butter.
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29
Better yet, do some of each.
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30
Immediately after placing in the oven, lower heat to 350.
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31
Bake about 25 minutes, until golden brown.
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32
Test with a toothpick.
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33
When no dough sticks to it, they are done.
