1 kg / 2 lb 3 oz wheat flour
2 1/2 cup milk or water
2-3 tbsp butter
1 tbsp sugar
1 tsp salt
30 g / 1 oz yeast
Prepare sponge, for which you’ll need to dilute yeast in warm water (or milk), put in half the flour and thoroughly knead, so that there are no lumps. Put bowl with sponge in warm place to rise. When dough rises, put in melted butter, eggs, sugar, salt, mix well, put in the rest of the flour and knead until dough doesn’t start separating from the walls of the bowl. Then put dough in warm place again for 1 1/2 hours. When dough rises, it needs to be punched down and allowed to rise again, then placed on a table or board covered with flour for cutting.
Same dough can be prepared without sponge. Dilute yeast in water or milk, add butter, eggs, sugar and salt, put in all the flour, knead well and let the dough rise twice.
While dough rises, prepare stuffing so that as soon as dough is ready, you may begin making pirozhki.
Prepared sponge or straight dough for pirozhki should be cut into pieces of 40-50 g / 1.4-1.8 oz each, roll them into a ball, letting the dough rise a little. Then flatten each ball, making it 0.5 – 1 cm / 0.2 – 0.4 in, place stuffing in the middle, connect edges and pinch shut. Put pirozhki on a board or baking sheet sprinkled with flour, allowing them to rise in a warm place.
Then fry pirozhki on a skillet with butter or oil, turning them from side to side so that they get caramelized. Doughnuts with jam, preserve, apples, etc., can be prepared the same way.