Mushroom Pirozhki

Ingredients

• 250 g Cremini Mushrooms
• 260 g All Purpose Flour
• 180 ml Whole Milk
• 1 tsp Active Dry Yeast
• 2 tsp Sugar
• 2 pcs Egg
• 50 g Butter
• 2.5 tsp Kosher Salt
• 1 pcs Onion
• 0.5 tsp Black Pepper
• 120 g Sour Cream
• 3 tbsp Dill

Method

1. Warm {whole_milk} until just lukewarm, then whisk in {active_dry_yeast}, {sugar}, {egg}, {butter}, {all_purpose_flour}, and {kosher_salt}. Mix to a soft dough, then knead until smooth and slightly tacky so the baked buns stay tender.
2. Cover the dough and let it rise in a warm spot until doubled and airy.
3. Melt {butter} in a large skillet over medium heat, add {onion} with a pinch of {kosher_salt}, and sweat until soft and translucent. Add {cremini_mushrooms}, season again with {kosher_salt} and {black_pepper}, and sauté until their liquid cooks away and the pan smells deeply savory. Cool slightly, then fold in {dill} for fresh lift.
4. Turn out the risen {all_purpose_flour} dough, divide it, and flatten each piece. Fill with the mushroom mixture, pinch tightly to seal, and set seam-side down so the buns keep their shape in the oven.
5. Brush the tops with {egg} and bake on a lined tray at medium heat until deeply golden and light for their size. Rest briefly so the crumb sets and the filling stays juicy.
6. Serve the hot pirozhki with cold {sour_cream} and a little extra {dill} on top for tang and brightness.