|Scalded milk||2 Cup (32 tbs), cooled to lukewarm|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Flour||6 Cup (96 tbs), sifted|
|Dry yeast||1 Tablespoon (1 Package)|
|Eggs||2 , slightly beaten|
Add sugar and salt to milk; sprinkle with yeast and mix well.
Add melted butter and the eggs and mix in.
Gradually add flour, mixing and kneading about 5 min.
On floured board as for bread dough.
Form into ball; grease lightly; cover with a towel and let rise in a warm, draft-free place about 2 hours, until doubled.
Punch dough down and let rise again for about 30 to 60 minutes, or until dough is puffy.
Take pieces of dough (of the same size as for dinner rolls) and flatten.
With a floured rolling pin on a floured board, roll each piece into an oval about 3" long and about 14" thick.
Put 1 tbs of filling along the center of the oval.
Close and seal edges of dough over filling.
With sealed sides down, place Pirozhki on lightly greased, floured cookie sheet and bake in 375 degree oven about 20 minutes, or until nice and brown.