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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, measure water, add yeast,1/2 teaspoon sugar and let stand for about 10 minutes or until frothy. | 2. In a large mixing bowl, add warmed milk and yeast and stir gently to incorporate. | 3. Add beaten eggs, 2 tablespoons of sugar, salt, olive oil and mix gently. | 4. Add flour, 1 cup at a time mixing well after each addition. | 5. If dough is too sticky, add a bit more flour. | 6. Turn dough out onto a lightly floured surface and knead several times until dough is smooth. | 7. Place dough in a lightly greased bowl, turn once to coat. | 8. Cover with plastic wrap and place dough in refrigerator for 4 hours or longer. | 9. When ready to use, remove from refrigerator and punch dough down. | 10. Divide dough into 24 equal pieces and roll into balls that will be the size of a golf ball. | 11. Roll dough out into rounds on a lightly floured surface to about 1/8" thickness. | 12. Place about 3 tablespoons of filling mixture of your choice in the center of each round. | 13. Fold the left and right side of the round towards the center, pinching the dough to crease. | 14. Bring the other 2 edges towards the center and pinch again to crease. | 15. Leave a space of about 1/4" slit in the center of the pyrahi. | 16. Slightly flatten the pyrahi with the palm of your hand. | 17. Place pyrahi on a lightly greased cookie sheet, cover with a damp cloth and let rise for 25 to 30 minutes. | 18. Bake in preheated 400 F oven for 25 minutes or until lightly browned. | 19. Remove from oven and brush with melted butter. | 20. Serve with melted butter and sour cream or yogurt. | 21. To re-warm the pyrahi, heat a frying pan on medium heat, add 1 tablespoon of butter, add the pyrahi, cover and fry for 1 1/2 to 2 minutes, turn over and fry for another 1 to 1 1/2 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1/2	cup		0.0	0.0	0.0	0.0
active yeast	2	tablespoons		-	-	-	-
sugar	1/2	teaspoon	granulated	39.975	7.501	1.2512	0.624
milk	2	cups	homogenized warmed	1104.0	26.592	10.992	114.432
egg	2		beaten	143.0	0.72	12.56	9.51
sugar	2	tablespoons	granulated	39.975	7.501	1.2512	0.624
salt	1	teaspoon		-	-	-	-
extra virgin olive oil	3/4	cup		-	-	-	-
purpose flour	5	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.