Pirozhki s Yablokami (Apple Pirozhki) with Caramel

In a small bowl, dissolve the yeast and 1 tablespoon of the sugar in the warm milk. Let it sit for 10–15 minutes until frothy. In a large bowl or stand mixer, combine the flour, remaining sugar, salt, and orange zest. Add the yeast mixture, butter, and egg. Mix until the dough comes together and then knead for 5–7 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for about 1 hour, or until doubled in size.

While the dough rises, melt the butter in a large skillet over medium heat. Add the diced apples and brown sugar. Cook, stirring occasionally, for 10–12 minutes until the apples are soft but not mushy. Stir in the cinnamon and heavy cream, then cook for another 2–3 minutes until caramel thickens. Remove from heat and cool completely.

Punch down the risen dough and divide it into 12 equal pieces. On a floured surface, roll each piece into a circle about 5 inches in diameter. Place 2 tablespoons of the apple filling onto the center of each circle. Beat the egg for glazing and brush the edges of each circle (or skip this and crimp directly). Fold the dough over the filling and pinch the edges tightly to seal, forming half-moon shapes.

Place shaped pirozhki on a lined baking sheet with parchment paper, seam-side down. Cover with a clean towel and let rise for about 15 minutes while you preheat the oven to 180 °C (350 °F). Brush the tops with beaten egg. Bake until golden brown, 30–35 minutes, rotating the sheet halfway

If there is any remaining caramel from the filling, brush the hot pirozhki with it (or use extra as a sauce for serving). Let them cool slightly on a wire rack. Perhaps, add an additional drizzle of the remaining caramel or sweetened condensed milk.