Nirensky Pies

Warm 400 ml of milk until just lukewarm for the dough.

Add 1 tbsp of sugar and 1 tbsp of yeast, then let sit in a warm spot for 15 minutes.

Sift in 3 cups of flour, add 1 tsp of salt, and pour in the yeast and milk mixture.

Knead into a soft, sticky dough—add as little extra flour as possible, just enough to bring it together.

Pour a bit less than ¼ cup (about 40 g) of vegetable oil into the bowl, and knead thoroughly until the oil is fully absorbed.

Cover with a towel and place in a warm spot for 1.5 hours.

Afterward, punch down the dough and let it rest for another hour.

Pinch off apricot-sized pieces, flatten them into discs, add the filling, and seal to form the pies.

Place the pies seam-side down on a floured board.

Pour about 1 cm of oil into a skillet.