To begin, warm the milk to around 38°C and pour it into a mixing bowl. Stir in the sugar and sprinkle the yeast over the top. Let it sit for 10 minutes until frothy. Proceed to mixing the dough.

Add the flour, salt, beaten egg, and sunflower oil to the activated yeast. Mix until a soft dough forms, then knead on a lightly floured surface for 10 minutes until smooth and elastic. Place in a bowl, cover, and let rise for 1 hour. Move on to the filling.

Melt butter in a frying pan over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced beef, season with salt and pepper, and cook until browned and no longer pink. Let cool before using.

Once the dough has doubled in size, punch it down and transfer to a floured surface. Divide into 12 even pieces. Roll each piece into a ball. Transition to shaping the buns.

Flatten each dough ball into a circle roughly 10cm across. Place a spoonful of the beef mixture in the centre, then pinch the edges together to seal firmly. Flip seam side down and gently shape into an oval. Continue until all are filled.

Place the shaped pirozhki onto a baking tray lined with parchment paper, leaving space between them. Cover with a clean cloth and let rise for another 20 minutes. Preheat the oven during this time.

Preheat your oven to 190°C (fan 170°C). Prepare egg wash by whisking egg yolk with a tablespoon of water. This ensures a glossy finish. Move to brushing the buns.

Brush each pirozhok with the egg wash. Bake in the centre of the oven for 18–22 minutes until golden brown and puffed. Rotate the tray halfway through for even colour. Transition to resting before serving.

Let the pirozhki rest for 5 minutes before serving. They are best enjoyed warm with sour cream or a side of pickled vegetables. Presentation tip: stack on a wooden board and serve with tea for a rustic touch.