Prep 4 hrs 30 mins
Cook 30 mins
This recipe goes back to the good old days. My grandmother taught me how to make the pyrahi when I was very young.
- 1⁄2 cup luke water
- 2 tablespoons active dry yeast
- 1⁄2 teaspoon granulated sugar
- 2 cups whole milk, homogenized,warmed
- 2 large eggs, beaten
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 3⁄4 cup extra virgin olive oil
- 5 cups all-purpose flour
- In a small bowl, measure water, add yeast,1/2 teaspoon sugar and let stand for about 10 minutes or until frothy.
- In a large mixing bowl, add warmed milk and yeast and stir gently to incorporate.
- Add beaten eggs, 2 tablespoons of sugar, salt, olive oil and mix gently.
- Add flour, 1 cup at a time mixing well after each addition.
- If dough is too sticky, add a bit more flour.
- Turn dough out onto a lightly floured surface and knead several times until dough is smooth.
- Place dough in a lightly greased bowl, turn once to coat.
- Cover with plastic wrap and place dough in refrigerator for 4 hours or longer.
- When ready to use, remove from refrigerator and punch dough down.
- Divide dough into 24 equal pieces and roll into balls that will be the size of a golf ball.
- Roll dough out into rounds on a lightly floured surface to about 1/8" thickness.
- Place about 3 tablespoons of filling mixture of your choice in the center of each round.
- Fold the left and right side of the round towards the center, pinching the dough to crease.
- Bring the other 2 edges towards the center and pinch again to crease.
- Leave a space of about 1/4" slit in the center of the pyrahi.
- Slightly flatten the pyrahi with the palm of your hand.
- Place pyrahi on a lightly greased cookie sheet, cover with a damp cloth and let rise for 25 to 30 minutes.
- Bake in preheated 400 F oven for 25 minutes or until lightly browned.
- Remove from oven and brush with melted butter.
- Serve with melted butter and sour cream or yogurt.
- To re-warm the pyrahi, heat a frying pan on medium heat, add 1 tablespoon of butter, add the pyrahi, cover and fry for 1 1/2 to 2 minutes, turn over and fry for another 1 to 1 1/2 minutes.
Great recipe, worked out as good as it gets. Thanks a bunch
Thanks so much for this recipe. I had a demented desire to channel the cooking skills of my late Doukhobor grandma tonight and this recipe fit the bill perfectly. I filled half the pyrahi with beets, dill and onions and the other half with potato, onion and squash. yum.
Thank you for posting this, it was a new experience for me. It was less complicated then it looks, I halved the recipe, followed the instuctions excactly and used your cottage cheese filling. It was a lovely meal and I served it with a salad.