Pirozhki s Yablokami (Russian Apple Piroshki) with Sour Cream Glaze

Warm the milk to about 37°C (98°F). Stir in the yeast and 1 tablespoon of the dough sugar. Let stand for 5–10 minutes until foamy.

In a large bowl, combine the flour and salt. Add the yeast mixture, melted butter, egg, and remaining dough sugar. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.

While the dough rises, combine the diced apples, filling sugar, cinnamon, and lemon juice in a saucepan. Cook over medium heat for 8–10 minutes until the apples soften and release their juices. If the mixture is very wet, stir in the cornstarch and cook 1 minute more. Cool completely.

Punch down the dough and divide into 16 equal pieces. Roll each into a 10 cm (4-inch) circle. Place 1 heaping tablespoon of filling in the center, fold the dough over, and pinch the edges firmly to seal. Place seam-side down on a parchment-lined baking sheet.

Cover the shaped pirozhki with a clean towel and let rise for 30 minutes while you preheat the oven to 190°C (375°F).

Bake for 22–25 minutes, until the pirozhki are golden brown and sound hollow when tapped. Transfer to a wire rack to cool slightly.

Whisk together the sour cream, powdered sugar, and vanilla until smooth. The glaze should be thick but pourable. Add a teaspoon of milk if needed to thin.

Dip the top of each slightly warm pirozhok into the glaze or drizzle it over. Let set for a few minutes before serving. These are best enjoyed the same day but keep well for 2 days in an airtight container.