Pasta dishes are always a good idea!
Prepare a yeast dough. To do this, heat tap water to 30-36 degrees, melt the yeast in it and add half the amount of flour. Warm the dough for 45 to 60 minutes. When it starts to settle after rising, add salt, light butter, sugar and the remaining flour and knead properly. Knead the dough until it is smooth and no longer sticks to your hands. Thereupon warm again for l 1/2 to 2 h to rise. After the dough has settled again, place it on a table dusted with flour. Arrange small balls and leave for 5 to 8 minutes so that the dough rises a little more. Then roll out the balls into l cm thick round patties and put a filling on them (see recipe “Fried Pirogi”). Place the edges of the patties on top of each other and press them smooth, arranging them in an oval shape. Brush the pierogi with oil, place them seam side down on an oil-brushed baking sheet l 5 mm apart and keep warm for 15 to 20 min. to rise.
Then brush with beaten egg and bake in oven for 10 to 1500 cmin. Brush the finished pierogi with melted butter.
1982
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