Piroshki With Wild Mushroom Caviar

• For the dough
• 2 1/4 cups Flour, all-purpose unbleached
• 115 grams Butter, unsalted
• 150 milliliters Milk, whole
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1 1/2 teaspoons Dry Active Yeast
• For the mushroom caviar filling
• 50 grams Dry wild mushroom mix
• 2 Onion, medium
• 2 Garlic cloves
• 3-4 sprigs Dill
• Juice of 1/2 lemon
• Olive oil for cooking
• Salt and Pepper

1. For the mushroom caviar: Soak dry mushrooms in a cold water for 1 hour. Or boil mushrooms for 10-15 minutes if you do not have time for soaking.rnCut onions into small pieces and cook them in a frying pan with a couple of tablespoons of oil until golden color on medium high temperaturernDrain mushrooms and add them to the mushrooms. Do not discard the liquid.rnAdd the mushroom liquid, 1/3 a cup, to the mushrooms, cover the pan with the lid and simmer for 15 minutes occasionally mixing. Use medium or medium-low temperature.rnThrough cooking add more mushroom liquid if the mixture is dry.rnAfter 15 minutes of cooking add salt and pepper, press the garlic through the garlic press into the pan with the mushrooms, cut and add dill, squeeze the lemon. Mix everything well.rnCook for 2 more minutes. Remove from the stove.rnDrain liquids if left.rnTransfer the mushroom mixture into the food processor and run until grainy texture is reached. Try salt level. Add more if needed.rnLet the "caviar" cool down to a room temperature or even cooler in a fridge.
2. For the dough: Warm up milk to lukewarm temperature. Add sugar, salt and yeast, mix it well with a spoon and put aside for 5 or so minutes for yeast to activate and all ingredients to dissolve.rnMelt butter in a saucepan on a stove or in a microwave.rnSift the flour on a working surface, form a little mountain and create a well for the butter on top.rnLet the melted butter to cool down to the temperature that is comfortable for hands to work with.rnSlowly pour the butter in the flour well and mix it in with your hands.rnMix milk once again and gradually it into the dough. Knead the dough until it is uniform, soft and elastic. (7-9 min).rnForm a ball, wrap it in a plastic wrap and place in the fridge for a half an hour.The dough is easier to work with if it is slightly cooler than a room temperature.
3. For assembling: Take the dough out of a fridge and split it into 12 pieces. Form the balls.rnTake the first ball. Roll it out with the rolling pin in rectangular shape (short side toward you), approximately 12 cm x 25 cmrnTake a generous tablespoon of mushroom caviar and place it 1/4 length away from the closer to you end. Leave a bit of space on the sides. (see the picture above)rnRoll the piroshki, closing the sides well with your fingers to prevent the filling from falling out.rnContinue with the rest of the doughrnPreheat oven to 375 F.rnPlace the piroshki on the baking sheet lined with the parchment paper.rnBrush the piroshki with an egg (1 egg + 1 tablespoon of water).rnOptionally, decorate the piroshki with some ornament. (Use cookie shapes and rolled out dough; use egg/water mix as a glue).rnBake for approximately 15-20 minutes or until you see a beautiful nicely baked pastries color.

dough, flour, butter, milk, sugar, salt, active yeast, mushroom, wild mushroom, onion, garlic, dill, lemon, olive oil, salt

Taken from food52.com/recipes/74814-piroshki-with-wild-mushroom-caviar (may not work)