Ingredients

• All-purpose flour 500 g (plus 10 g for dusting)
• Whole milk, warm 250 ml
• Active dry yeast 7 g
• Sugar 2 tbsp (25 g)
• Eggs 2 large (100 g): 1 for the dough, 1 for brushing
• Butter, melted and cooled 50 g
• Salt 2 tsp (12 g)
• White cabbage 800 g (about half a medium head)
• Onion 1 medium (120 g)
• Sunflower oil 3 tbsp
• Hard-boiled eggs 3 large (150 g)
• Black pepper, ground 1 pinch
• Water 50 ml

Instructions

1. 1

   Dissolve the yeast and sugar in the warm milk and leave for 10 minutes until foamy. Add 1 egg, the melted butter, 1 tsp salt and the flour, and knead for 8-10 minutes into a soft, smooth dough. Cover and let rise in a warm place for 1 hour, until doubled.

2. 2

   Meanwhile, finely shred the cabbage and chop the onion. Fry the onion in the oil in a large pan for 3-4 minutes.

3. 3

   Add the cabbage, 1 tsp salt and the water, cover and stew over medium heat for 20 minutes, stirring now and then; uncover and cook 10 minutes more until the liquid has evaporated and the cabbage is lightly golden. Season with pepper and let cool.

4. 4

   Chop the hard-boiled eggs and mix them into the cooled cabbage.

5. 5

   Divide the dough into 16 pieces, flatten each into a 12 cm round, put about 3 tbsp (45 g) of filling in the middle and pinch the edges together into an oval bun.

6. 6

   Place the pirozhki seam side down on a baking sheet lined with baking paper, leave to rise for 20 minutes, then heat the oven to 190C and brush them with the beaten second egg.

7. 7

   Bake for 20-25 minutes until golden brown, then cover with a towel for 10 minutes so the crust softens.