Pirozhki s makom - Russian Poppy Seed Pastries

For Dough:
(all ingredients at room temperature)
-1.5 cup whole milk
- 0.5 cup water
- 1 stick butter (0.5 cup = 113 g), softened
- 2 eggs
- 6 cups flour
- 0.5 cup granulated sugar
-1.5 tsp salt
- 2 packs dried yeast (8.75g x 2)

For Filling:
- 1 pack of white beans (soaked in the water for 48 hours) (450 g)
- 1 can of poppy filling (Solo, 354g)
- 3 tbsp honey
- 10 tbsp poppy seeds

Additional:
- 0.5 cup milk
- 2 egg yokes
- 3 tbsp corn oil

Soak white beans for 48 hours in water, changing water once.
Cook in simmering water for about an hour. I recommend Stop & Shop or Goya brand.
Soak poppy seeds in boiling water for 20 minutes. You can substitute honey and poppy seeds for another can of Solo, or replace Solo filling with raw poppy seeds and honey.
Place in the blender drained beans, honey, and poppy seeds and blend till creamy. Add Solo filling and mix.
You can prepare filling well in advance, up to one week.

Place dough ingredients in the bread machine following the specified order and use the "dough" cycle. It's OK to place 6 cups of flour, where it's usually 3 cups, but you should keep an eye on it, maybe help to mix at the beginning. The dough is right when it's elastic, almost non-sticky and makes a whistling sound when you work with it. It has to be mixed really well.

Prepare baking sheets covering them with corn oil. You can do it with bare hands, as they need to be in the oil for the next step. Tear the dough and roll it size of 1.5 ping-pong balls. Arrange on 2 backing sheets. Cover with a kitchen towels and leave in the warm place to raise, about 1 hour.

Shape pastries and arrange on the backing sheets: slightly squeeze the dough balls, flatten, place 2 tbsp of filling inside and close similar to pirogi. When all pastries are on the sheet, cover with yoke and milk mixture.

Bake at 185 C (375F) for about 25 min or till golden brown.

Number of Servings: 28

Recipe submitted by SparkPeople user IRINA75.