👨‍🍳 Instructions

1. 1

   For the dough: In a small bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.

   💡 Tip: Ensure milk is warm, not hot, to avoid killing the yeast.
2. 2

   In a large bowl, whisk together flour and salt. Make a well in the center.

   💡 Tip: Sifting flour can result in a lighter dough.
3. 3

   Pour the yeast mixture and melted butter into the well. Mix until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.

   ⏱️ 10 minutes

   💡 Tip: Dough should be soft and slightly sticky.
4. 4

   Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.

   ⏱️ 1 hour
5. 5

   For the filling: Heat vegetable oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.

   ⏱️ 5 minutes
6. 6

   Add cabbage and mushrooms to the skillet. Cook, stirring occasionally, until cabbage is tender and slightly browned, about 15-20 minutes. Season with salt and pepper.

   ⏱️ 20 minutes
7. 7

   Remove from heat and stir in fresh dill. Let the filling cool completely.

   💡 Tip: Cooling the filling prevents it from making the dough soggy.
8. 8

   Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball.

   💡 Tip: Lightly flour your hands to prevent sticking.
9. 9

   Flatten each dough ball into a disc. Place about 2 tablespoons of filling in the center of each disc. Pinch the edges together to seal, forming a bun.

   💡 Tip: Ensure the seams are well sealed to prevent filling from leaking.
10. 10

    Place the pyrizhky seam-side down on a baking sheet lined with parchment paper. Cover and let rest for 15 minutes.

    ⏱️ 15 minutes
11. 11

    Preheat oven to 190°C (375°F). Brush the pyrizhky with beaten egg.

    ⏱️ 10 minutes
12. 12

    Bake for 20-25 minutes, or until golden brown.

    ⏱️ 25 minutes