Dough

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250 g water

200 g milk

600 g bread flour

12 g baking salt

12 g sugar

2 tablespoons mayonnaise

2 tablespoons avocado oil

6 g instant dry yeast

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Fillings

2 pounds (900 g) potatoes, peeled

Salt, black pepper to taste

Half of the mashed potatoes

150–200 g shredded mozzarella cheese

Half of the mashed potatoes

1 large onion, finely diced and sautéed until golden

Avocado oil

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1. In a large bowl or the bowl of a stand mixer, combine: water, milk, bread flour, salt, sugar, mayonnaise, avocado oil, Instant dry yeast. Mix until a shaggy dough forms.

2. Cover the bowl and let the dough rest for 10–15 minutes.

3. After resting, perform a series of stretch-and-folds directly in the bowl until the dough becomes smoother.

4. Let the dough rest another 10–15 minutes and repeat the stretch-and-fold process if needed.

5. Place the dough into a lightly oiled bowl. Cover and let rise at room temperature for approximately 1 to 1½ hours, or until doubled in volume.

6. While the dough rises, boil the potatoes until fork tender. Drain thoroughly. Mash until smooth and season with salt.

7. Divide the potato mixture into two portions if desired. For one portion, stir in shredded cheese. For the second portion, mix in sautéed onions.

8. Turn the dough onto a lightly oiled work surface. Divide into 70 g pieces. Shape each piece into a ball and let rest for 10 minutes.

9. Flatten each dough ball into a circle. Place a generous spoonful of filling in the center. Bring the edges together and pinch firmly to seal.

10. Cover the shaped piroshki with a towel. Allow them to proof for 20–30 minutes.

11. Heat oil to approximately 320°F (160°C). Carefully place several piroshki into the hot oil. Fry until deeply golden brown on one side, then flip and continue frying until evenly golden.

12. Transfer to a paper towel-lined tray. Serve warm.