Pies with suluguni

Heat a glass of water to 37 degrees, add sugar, a glass of flour, and yeast, and mix. Cover and place the mixture in a warm place for 15 minutes.

Melt 100 grams of butter. Separate 1 egg into white and yolk, beat the white with a pinch of salt. Sift the remaining flour onto the table in a mound and make a well at the top.

Pour milk into the flour, add butter, yolk and egg white, pour in the yeast mixture and knead the dough. Cover it and place in a warm place for 2-3 hours.

Grate or finely chop the suluguni, mix it with a raw egg, add some softened butter and salt to taste. Mix everything thoroughly.

Knead the risen dough and roll it out into a thin layer. Cut out circles of dough with a diameter of 4 cm, place a tablespoon of filling in the center of each, and pinch the edges of the dough.

Heat oil in a pan and fry the pies on both sides until golden brown. Serve with honey and sour milk.