Knyshi with leeks

Prepare all the ingredients. In a bowl, mix warm milk and yeast.

Gradually sift in 150 g of flour and mix. Add a bit of sugar and a couple of pinches of salt. Cover the mixture and place it in a warm spot for 30-40 minutes; it should rise and bubble.

To wash the leek, cut it in half crosswise. Slice the white part lengthwise and separate the green into leaves. Rinse all parts of the leek under running water and dry on paper towels.

Slice all parts of the leek into half-rings 2-3 mm wide.

Place some oil in a hot skillet, and when it melts, add the first portion of chopped onion. Add a little salt.

Thus, slice the onion and gradually place it in the pan, adding butter. About 200 g of butter will be used for the onion. Sauté the onion, stirring, until the green parts are soft. At the end, add a little pepper.

Place the dough in the mixer bowl, add 250 g of sifted flour (leaving some for dusting), the remaining sugar, a pinch of salt, and an egg. Start kneading the dough at low speed.

Add 75 g of softened butter and mix.

Knead the dough on a floured surface, shape it into a ball, place it in a bag, and refrigerate for an hour.

Roll the dough into a thick rope and divide it into equal pieces. Coat each piece in flour and roll it out into a flatbread 2 mm thick.

Place a mound of filling in the center of the flatbread and brush the edges with beaten egg.

Join the edges in the center, flip it over, and place it on a baking sheet. Make a small hole about 1 cm in diameter in the center of the pastry with a knife. Leave the buns in a warm place for 15-30 minutes.

Brush the pastries with the same beaten egg.

Melt the remaining butter and pour a little into each pie.

Bake the kynysh in an oven preheated to 180 degrees for 15 minutes. Serve warm.