Sour cherry pirozhki

⁃250 mL of milk

⁃450-500 grams of flour (I use unbleached flour)

⁃4 table spoons of sugar

⁃3 table spoons of melted butter

⁃2 table spoons of vegetable oil

⁃2 teaspoons of yeast

⁃1 teaspoon of salt

⁃1 egg (room temperature)

⁃around 500 grams of sour cherries

⁃1 egg yolk + 1 tablespoon of milk

⁃powdered sugar

Dough-

1.Add 2 teaspoons of yeast and 1 tablespoon of sugar in warm milk, mix everything well, and let it stay for 15 minutes until a thin layer foam forms on top.

2.In a big bowl, combine flour and salt. Add egg, sugar, butter and oil to your wet ingredients. Then add your wet ingredients to your dry ingredients. Use a stand up mixer and mix until dough comes together (3-4 minutes). Or you can knead the dough for around 10 minutes until it does not stick to your hands.

3.Put the dough back in the bowl and leave it for about 2 hours to rise.

4.If you use canned cherries than drain your cherries, if you use frozen cherries defrost them, and if they are very sour add sugar to your taste. (I used canned cherries so they were already sweet)

5.When your dough is ready it has to double in size. (Mine triples)

6.Place your dough on a surface and cut it into 18 roughly equally sized pieces.

7.roll out each piece and stuff with cherries.

8.place them on a baking sheet covered with parchment paper(roughly 2 inches apart)

9.Cover your pirogies with a towel and let it rest for 15 minutes.

10.Meanwhile, preheat your oven to 375 F.

11.Brush your pirogies with egg wash (1 yolk + 1 tbspoon of milk)

12.Transfer them to a to oven for about 25-35 minutes. They need to be golden brown.

13.Take them out and cover with a clean towel. Let them rest until they are cool.