Delicious Potato and Mushroom Pirozhki Recipe

In a **small bowl**, mix the warm milk with the **instant yeast** and **sugar**. Let it rest for **15 minutes** until frothy. In a large mixing bowl, combine the frothy yeast mixture with the **melted butter**, **salt**, and **egg**. Gradually add in the **flour**, stirring until a dough forms.

When the dough is formed, knead it on a **floured surface** until smooth and elastic. Place it in a lightly greased bowl, cover with a cloth, and let it rise in a **warm place for 90 minutes**.

While the dough is rising, **boil the potatoes** in salted water until tender. Once cooked, drain and **mash** them until smooth.

Next, finely chop the **onion** and **mushrooms**. In a skillet, heat some butter over medium heat and sauté the onions until **translucent**. Add the mushrooms and cook until they are soft.

Combine the sautéed mixture with the mashed potatoes, seasoning with **salt and pepper** to taste. Mix well until combined. Your filling is now ready!

Once the dough has risen, punch it down and divide it into small pieces or balls. Let them rest under plastic wrap for **30 minutes**.

After resting, flatten each ball and add a spoonful of the **filling** in the center. Fold the dough over the filling and pinch the edges to seal.

For frying, heat oil in a pan and fry the pirozhki on both sides until they are **golden brown**. Alternatively, for baking, preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit), brush the pirozhki with a mixture of egg yolk and milk, and bake until golden.