Baked Pirozhki with Braised Beef and Golden Onion

Method

1. Cut the beef into 4 cm chunks, put it in a 18 cm pot with the water and bay leaf and bring to the boil over high heat, about 10 min. Skim off the foam, then cover and simmer on low heat for 1 h 30 min, until the meat falls apart when pressed with a fork. Keep the cooking broth.

   Add in this stepBeef chuck or brisket, in one piece 220 gWater (for braising) 600 mlBay leaf 1

   high heat→low heat

2. While the beef cooks, make a sponge: stir the yeast and sugar into the lukewarm milk (37 °C), then whisk in a quarter of the flour to a thick batter. Cover and leave for 20 min, until bubbly and risen. The sponge gives a lighter, more flavourful crumb.

   Add in this stepMilk, lukewarm 100 mlInstant dried yeast 1 tspSugar 2½ tspPlain flour 50 g

3. Add the egg, the rest of the flour and the salt and knead for 10 min, until smooth. Then work in the soft butter a little at a time and keep kneading until the dough is silky and stretches thin without tearing. Cover and let it rise for 1 h, until doubled.

   Add in this stepEgg (dough) 1Plain flour 150 gSalt (dough) ½ tspButter, very soft (dough) 20 g

4. Melt the butter in a 20 cm frying pan over medium-low heat and cook the onions slowly for 12 min, stirring every few minutes, until soft, sweet and a deep golden brown. Don't rush with higher heat: burnt onion turns bitter.

   Add in this stepButter (onions) 15 gOnions, thinly sliced 1½

   medium-low heat

5. Chop the drained beef very finely with a knife (or pulse it briefly in a food processor) and mix with the onions. Add a few spoonfuls of the cooking broth, just enough to make it moist and juicy, then season with salt and pepper and stir in the dill. Let it cool completely.

   Add in this stepSalt (filling) ½ tspBlack pepper to tasteFresh dill, chopped 2 tsp

6. Divide the dough into 6 pc. Flatten each into a 10 cm round, add a heaped tablespoon of filling, pinch the edges tightly closed and set seam side down on a lined baking tray, 3 cm apart. Cover loosely and leave to proof for 20 min, until puffy. Meanwhile preheat the oven to 190 °C.

   oven

7. Beat the egg yolk with 1 teaspoon of water and brush it gently over the pirozhki. Bake in the oven for 15 min, until glossy and deep golden, and the bases sound hollow when tapped. Cover with a clean tea towel for 10 minutes so the crust softens.

   Add in this stepEgg yolk (glaze) 1

   oven