Plush and pillowy with the lilting tang of sour cream, this dough is forgiving and easily shaped by hand to flex around a sizable scoop of cheesy insides. Frying doesn't have to be daunting, as these piroshki prove. A modest half-inch of oil and a pair of tongs turns these puppies into glistening, golden ovals that are faintly crunchy on the outside and soft and puffy within. Your oven could never.
Whisk together 1 large egg, room temperature, â cup (150 g) sour cream, 2 tsp. instant yeast, 2 tsp. sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in the bowl of a stand mixer. Fit mixer with the dough hook. Add 2 cups (250 g) all-purpose flour and mix on medium-low speed until a smooth, slightly tacky dough comes together, 5-8 minutes.
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