Pirozhki With Eggs and Green Onions

Dough Ingredients

• 2 cups buttermilk
• 5 cups flour
• 1 1/4 water
• 1 tablespoon yeast
• 2 teaspoons salt
• 2 tablespoon sugar

Stuffing Ingredients

• 8 pouches green onion
• 8 eggs
• 1 stick butter
• Salt and pepper to taste

Directions

1Set the bread maker to knead. If you don’t have one, use a big mixing bowl. Combine flour, salt, sugar, and yeast. Mix well, add water and buttermilk. Knead it into a dough and let it double in size twice.

2While the dough is rising. We will start on stuffing. Boil and peel eggs. Wash and towel dry green onions. Cut onions into small pieces and chop up the eggs like you would for an egg salad. I use a cheese shredder on the medium grid.

3In the frying pan put together onions and butter. On medium heat, when the butter melts and starts to seamer, saute onions for 5 minutes, take them off the heat, and add them to the eggs. Salt and pepper them to taste, mix well.

4Flour your work surface, and equally divide your dough into 50g pieces. (50 grams equals about 2 oz) Shape dough pieces into balls, cover with the kitchen towel, and let them rest for 20 minutes. Roll out the dough into a circle about 4.5 inches in diameter, put eggs and onions in the middle, and pinch the dough together. Look at the pictures for reference.

5Fill your frying pan halfway with oil. Heat oil on medium heat. About 6-7 minutes. Make sure that the oil is hot but not overheated. You can check it by pinching a little piece of dough and putting it into the oil. If the oil starts to bubble right away around the dough, it is ready for frying. Place Pirozhki with pinched side into the oil first. If you don’t do that, they might open, and you will end up with a mess. Fry your pirozhki (stuffed scones) till nice and golden brown on each side. Serve them with milk or sweet tea and whatever sauce you like. If you end up with leftover dough, not to worry. You can fry empty scones and enjoy them with butter and honey or your favorite jam. You can also keep the dough in the fridge for up to 4 days or freeze it till the next time.