Uncle Bill's Pyrahi Dough

READY IN: 5hrs




  • 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.