Russian Piroshki

Directions

1. 1
   Warm milk to about 110F - so it's warm to the touch, but not boiling!
2. 2
   Add yeast to warm milk, wisk well
3. 3
   Add salt, sugar, and a few tablespoons flour, wisk together well
4. 4
   Let sit in a warm place, prehearing your oven to 200 and then turning it off works pretty well.
5. 5
   Let sit at least an hour, up to five of you have the time
6. 6
   Then comes the fun part, start adding flour, and splashes of warm buttermilk.
7. 7
   Work the dough with your hands until it becomes solid and elastic, and not too sticky.
8. 8
   While working the dough, hold a chunk of room temperature butter in your hand
9. 9
   I know the butter on the fist is a tad unorthodox but my grandmother promises it's the best way and the dough came out amazing
10. 10
    For the filling, simply saute the meat and the onions, add the spices, and you're good to go.
11. 11
    If the meat is fatty, drain off some fat.
12. 12
    Lots of other filling options will work - mashed potatos with fried onions, hard boiled eggs with green onions and mustard, or just some strawberry jam.
13. 13
    Brush with a whisked egg.
14. 14
    Bake for about twenty minutes at 375 F until golden brown.