Traditional Pyrahi Dough

In a small bowl, combine lukewarm water with yeast and 0.5 teaspoon sugar. Let bloom for 10 minutes until properly frothy — this proves your yeast is alive. (Water temperature is crucial here. Too hot kills the yeast, too cold and it won't activate. 38°C is the sweet spot.)

In your large mixing bowl, combine the warmed milk with the activated yeast mixture. Stir gently to incorporate.

Add beaten eggs, remaining 2 tablespoons sugar, salt, and olive oil. Mix until well combined.

Add flour 1 cup at a time, mixing thoroughly after each addition. The dough will start shaggy and come together gradually.

If dough feels sticky, add flour 30g at a time until it's manageable but still soft. (Better slightly sticky than too dry — you can always add flour during kneading.)

Turn out onto lightly floured surface and knead until smooth and elastic, about 8-10 minutes. The dough should feel supple.

Place in lightly oiled bowl, turning once to coat. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. (The cold fermentation develops better flavor — just like Gertrude appreciates her slow, steady development.)

Remove from refrigerator and punch down. Divide into 24 equal pieces, rolling each into golf ball-sized portions.

On floured surface, roll each ball into rounds about 3mm thick (roughly 1/8 inch).

Place 3 tablespoons filling in center of each round.

Fold left and right sides toward center, pinching to seal the seam.

Bring top and bottom edges to center, pinching to seal. Leave a small 6mm slit in the center.

Gently flatten each pyrahi with your palm.

Place on greased baking sheets, cover with damp towel, and proof for 25-30 minutes until slightly puffed.

Bake at 200°C (400°F) for 25 minutes until golden brown.

Brush with melted butter immediately after baking. Serve with additional butter and sour cream.