Things You'll Need

Instructions

Prepare the Pyrizhky Dough

1

Mix the 1 tsp. of sugar with the warm water and let it dissolve.
2

Sprinkle the yeast over the water and sugar mixture and let it rest for 10 minutes. This gives the yeast a head start.
3

Scald the milk in a saucepan, or heat it until small bubbles form around the edges of the pan.
4

Add the butter to the hot milk and allow it to melt. Let the mixture cool.
5

Combine the milk and butter mixture, the yeast and water mixture, eggs, salt and 1/4 cup sugar in a large bowl.
6

Mix in the flour 1/2 cup to 1 cup at a time, blending after each addition, until the dough is about the same consistency as bread dough.
7

Turn the dough out onto a clean, floured work space and knead it until smooth and elastic.
8

Put the dough back in the bowl, cover it with a towel and let rise until double in size (usually 1 hour, but this can take longer in cooler weather).
9

Punch the dough down and knead it a few times. Cover it up and let it rise again.

Prepare the Meat Filling

1

Melt 2 of the 4 tbsp. butter in a large frying pan.
2

Mince the medium onion and add it to the pan.
3

Add the other 2 tbsp. of butter and the ground meat to the onions and brown.
4

Cover and let simmer until the meat is thoroughly cooked.
5

Remove the meat from the pan, leaving the fat and juices.
6

Stir in the 1 tbsp. of flour.
7

Add the water or stock and bring to a boil.
8

Return the meat to the pan and let the mixture cool.
9

Chop the hard boiled eggs.
10

Stir in the parsley and eggs. Season with salt and pepper to taste.

Prepare the Mushroom Filling

1

Mince the small onion.
2

Melt the 4 tbsp. butter in a large pan over medium heat. Add the chopped onions and cook until tender.
3

Chop the mushrooms finely while the onions are cooking. When the onions are tender, add the mushrooms and sour cream, reduce heat to low and cook for about 15 minutes.
4

Dice the hard boiled eggs.
5

Add the bread crumbs, dill, eggs, salt and pepper and stir. Let the filling cool.

Make the Pyrizhky

1

Take a piece of the dough (about a third of it) and roll it out on a clean, well-floured work space until it is about 1/2-thick.
2

Cut out the dough with a round or square cutter (about 2 inches wide).
3

Roll one of the squares or circles you've cut out to about 1/4-inch thick.
4

Place a mound of the filling in the center of the dough.
5

Fold the dough in half and pinch along the edges to seal it.
6

Roll the sealed dough ball around in your hands a bit to get it to more uniform shape.
7

Place the ball seam-side down onto the greased baking sheet.
8

Roll out and stuff remaining dough squares or circles and then repeat the process with the other two-thirds of the dough, one third at a time.
9

Brush the prepared buns with melted butter.
10

Cover the pyrizhky with a towel and let rise for 1/2 to 1 hour, or until they look about one and a half to two times as large.
11

Bake at 375 degrees F for approximately 30 minutes or until golden brown.