The pirog plays an important role at weddings. Newlyweds have to bake a pirog the day after their marriage, which they then offer to their guests with a glass of wine.
There are countless types of pirogi in Russia: open and closed, small and larg, round and square, baked and fried, sweet and sour pirogi.
- 1 Tbs (20g) yeast
- 2 Tbs sugar
- 2 Tbs lukewarm water
- 0.5 cup (125ml) milk
- 125 g butter
- 1 beaten egg
Dissolve the yeast with the sugar in the lukewarm water and with one third of the flour make into dough. Sprinkle with flour and leave to rise in a warm place for 2-3 hours.
Add milk, season slightly with salt and knead with the eggs, butter and the rest of the flour into a smooth, relatively firm dough. Add a little oil and knead it in, then leave for 2 hours.
Share the dough into a tube and cut into slices of equal lenght. Make a ball from each slice and leave again to rise for several minutes. Roll out round pastry shapes the size of a cookie from each ball and place the desired filling and make a crease in it.
Place on a greased baking tray and leave on one side for 20 minutes, brush with a little beaten egg and bake in the oven at a high temperature of about 250 C.