Cottage Cheese Piroshky

Directions 

Dough 

1. In a small bowl combine warm water, 1 tsp sugar and yeast. Mix together and let sit 5 minutes.
2. In a small pot bring 2 cups milk just to the boiling point over medium heat. Stir occasionally. Set aside to cool slightly.
3. In a large bowl mix oil, sugar, salt and eggs with an electric mixer.
4. Add yeast mixture and mix until combined. 
5. Slowly add Kinnikinnick All Purpose Flour Blend alternating with cooled milk. Mix until combined. 
   
6. Cover and let dough rest on counter for 15 minutes. 

Cottage Cheese Filling 

1. In a large bowl mix dried cottage cheese, salt, pepper and sour cream until soft with an electric mixer. Add onions. Mix until combined.
2. Time saver: Filling can be made the day before.

Assembly  

1. Oil 3 baking trays with cooking oil or cooking spray. Preheat oven to 400°F (212°C).
2. Oil hands with vegetable oil. Place a portion of dough (approx. 1 tablespoon) in the palm of your hand. Spread dough in the palm of your hand using your fingers.
3. Place a portion of filling (approx. 1 teaspoon) in the centre of the flattened dough. 
4. Using your fingers roll the dough up sealing the edges in towards the centre to seal filling inside (end result should resemble a football). 
5. Place on a oiled baking tray seam side down. Leave a space between each Piroshky. They will double in size in the oven.
6. Repeat with remaining dough, oiling hands as needed.  
7. Bake in preheated oven for 15 minutes. Remove from oven and place buns on tea towels to cool on counter. 
8. Repeat with remaining Piroshky. Add additional oil to pans if required throughout the process.  
9. Freeze in freezer bags until ready to use. 

Yields 10 dozen 

Cooking   

1. Preheat oven to 350°F (176°C). Place Piroshky in a greased baking dish. Warm in the oven for 15 - 20 minutes until heated through. 

Dill Cream Sauce  

1. Cook cream over medium heat stirring continually until cream begins to thicken slightly. 
2. Add cornstarch and continue to cook over medium-low heat until cream thickens (approx. 2 - 3 minutes). 
3. Stir in fresh dill. 
4. Remove from heat.
5. Pour over warmed Piroshky. Serve immediately.