Today I'm going to make piroshki. I found someone's family dough recipe on the web, then cut it to proportions that work in my bread machine on the dough cycle. I put the ingredients in the pan, turn it on, and a couple hours later roll it out and use a bisuit cutter (actually a large easter egg cookie cutter) to get pieces the right size, then put the filling in, let them rise again a bit (about as long as it takes to fill the rest of them), then deep fry them.

Today, I'm going to try filling them with a hamburger and mushroom stroganoff that I think should work well. Won't work for my vegetarian friend Barbara, but oh well. Here's the dough recipe:

Piroshki Dough

Original Recipe

• 1 (.25 ounce) package active dry yeast
  
• 1/4 cup warm water
  
• 1 cup milk
  
• 3 eggs
  
• 1/2 cup vegetable oil
  
• 2 tablespoons granulated sugar
  
• 1 teaspoon salt
  
• 4 cups all-purpose flour
  

Bread Machine proportions

• 2/3rds a package active dry yeast
  
• 1/6 cup warm water
  
• 2/3 cup milk
  
• 2 eggs
  
• 1/3 cup vegetable oil
  
• 1 1/3 tablespoons granulated sugar
  
• 2/3 teaspoon salt
  
• 2 2/3rd cups all-purpose flour