Cheesy Egg & Cheese Piroshki (Print Version)

# Ingredients:

→ Yeast Dough

01 - 1 cup whole milk
02 - 2 tsp white sugar
03 - 1 tbsp dry active yeast
04 - 1 tsp sea salt
05 - 1/3 cup butter, melted
06 - 1 large egg
07 - 3 cups all-purpose flour

→ Cheese Filling

08 - 6 large eggs, hard-boiled, diced
09 - 1/3 cup mayonnaise
10 - 1 cup grated mozzarella cheese
11 - 2 1/2 cups farmer's cheese (tvorog)
12 - 3 green onions, green parts only, diced
13 - 2 tbsp fresh chopped parsley
14 - 1/4 cup fresh chopped dill
15 - 1 tsp dried garlic
16 - 1 tsp dried onion powder
17 - 2 tsp sea salt
18 - Ground black pepper, to taste
19 - 1 large egg

→ Other

20 - 3 to 5 cups canola oil, for frying
21 - 1 large egg, beaten (for baking method only)

# Instructions:

01 - Heat the milk to 120-130°F (49-54°C). Pour into a large mixing bowl, whisk in sugar, then sprinkle yeast over top. Allow to proof for 5 minutes until foamy. Add egg, cooled melted butter, and salt, whisking until well combined.
02 - Gradually add flour, whisking initially then switching to a spatula. When a dough ball forms, transfer to a floured work surface. Continue adding flour until dough is soft but not sticky. Knead for 4-6 minutes until smooth and elastic.
03 - Place kneaded dough in mixing bowl, cover with a clean towel. Set in a warm area until doubled in size, approximately 1 to 1½ hours.
04 - Place eggs in a pot of cold water. Bring to a boil, season with salt, and cook for 10 minutes. Remove from heat, drain, and transfer eggs to ice water to cool quickly. Peel once cooled.
05 - Dice the cooled eggs and place in a large mixing bowl. Add mayonnaise, raw egg, mozzarella, and farmer's cheese. Incorporate dill, parsley, green onions, salt, pepper, garlic powder, and onion powder. Mix thoroughly to create a uniform mixture.
06 - Punch down proofed dough and transfer to a floured surface. Divide into 12-16 pieces (smaller yield for 16 pieces). Cover with a towel to prevent drying. Using a floured rolling pin, roll each piece into a 6-inch circle (4-inch for smaller piroshki). Place 1/3 to 1/2 cup filling in the center.
07 - Bring 4 corners of dough together at the top, then pinch seams together ensuring no filling touches the seams. Turn piroshki over, pat gently to form squares, and place on a flour-dusted baking sheet.
08 - Allow piroshki to proof for 30 minutes until fluffy. Heat 1/2-inch canola oil in a deep pan to 275-300°F (135-149°C). Fry seam-side down first until golden brown, then flip and fry the other side. Cook 2-3 piroshki at a time, avoiding overcrowding. Transfer to a wire rack lined with paper towels to drain excess oil.
09 - Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Arrange piroshki seam-side up with space between them. Brush with beaten egg and optionally garnish with sesame seeds or fresh dill. Allow to proof for 30-45 minutes until fluffy, then bake for 28-35 minutes until golden brown.

# Notes:

01 - Piroshki can be served warm or at room temperature and make excellent portable meals.
02 - Keep dough covered when not working with it to prevent drying.
03 - Ensure oil temperature stays between 275-300°F for proper frying - too hot and they'll burn, too cool and they'll absorb too much oil.

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