DUNGENESS CRAB PIROSHKI

Makes: 16 piroshki

Dough:

1 1/4 cups (310 mL) whole milk, warmed to body temperature 1/4 cup vodka (60 mL) 1 1/2 tsp (7.5 mL) active dry yeast 2 tbsp (30 mL) granulated sugar 1 tsp (5 mL) kosher salt 1 large egg 1 large egg yolk 3 1/2 cups (875 mL) all-purpose flour 1/2 stick (4 tbsp/60 mL) unsalted butter, softened to room temperature

Filling:

3/4 lb (340 g) cooked Dungeness crabmeat 5 hard-boiled eggs, coarsely chopped Zest and juice of 1 to 2 lemons 1/3 cup (80 mL) thinly sliced scallions 1/3 cup (80 mL) coarsely chopped fresh dill 3/4 cup (180 mL) mayonnaise (preferably homemade) Kosher salt

To finish:

1 large egg, beaten with a splash of milk to make a wash 3 tbsp (45 mL) unsalted butter

1. Make the dough: Pour the milk and vodka in the bowl of a stand mixer fitted with a whisk attachment and sprinkle in the yeast. Let the mixture sit for a few minutes to allow the yeast to wake up. Add the sugar, salt, egg and yolk, and whisk to combine. Add the flour gradually, eventually switching over to a dough hook.

2. When the flour has all been incorporated, add the butter, pat by pat, adding more after each previous pat has been incorporated. Once the mixture comes together, knead for another 5 minutes. It will be sticky, not clearing the sides of the mixer.

3. Use a bowl scraper or spatula to transfer the dough to an oiled container, and cover with a lid or plastic wrap. Let the dough rise until doubled, either overnight in the refrigerator, or about 2 hours at room temperature. When it’s risen, punch it down, and then let it proof another 45 minutes. While the dough is proofing, prepare the filling.

4. Check the crabmeat very carefully and remove any shells. Then check again! In a large bowl, gently fold all of the filling ingredients together, starting with the zest and juice from just 1 lemon. Add salt to taste, and add additional lemon zest/juice as needed. Set aside.

5. After the dough has risen and the filling is prepared, line a few rimmed baking sheets with parchment, and generously flour a clean countertop (this is a fairly soft dough). Divide the dough into 16 equal balls, and fill a small dish with water.

6. Roll out a dough ball (keeping the remaining dough covered so that it doesn’t dry out) into a 5-inch (13-cm) round (it’ll be not quite 1/4-inch/6-mm thick). Place a scant 1/4 cup of filling in the centre, and either spray or brush the edges of the dough with water. Bring up the sides, and pinch together to form a football shape. Flip it over, seam side down, and round off the pointed edges to form more of a blunt-edged oval (this will help it cook more evenly). Place the piroshki on a prepared baking sheet, and repeat with the remaining dough and filling.

7. Let the piroshki puff up for 20 to 30 minutes, while your oven preheats to 375 F (190 C). When the oven is preheated, brush the piroshki gently with the egg wash, and bake until golden brown, about 20 minutes.

8. While the piroshki are baking, melt the butter in a small pot. As soon as they come out of the oven, brush them with melted butter. Serve warm.