A yeasted Ukrainian bun, pyrizhky is an ideal way to use up leftover boiled potatoes. The whole-wheat dough is filled with mashed potato mixed with sautéed onion and dill, then baked.
Dissolve the fresh yeast in the lukewarm milk with the sugar and rest for 10 minutes, then knead into the whole-wheat flour with the salt, egg, oil and yeast mixture.
Cover the dough and let it rise in a warm spot until doubled in size.
Mash the leftover boiled potatoes and mix with the sautéed onion and dill, then let cool completely.
Divide the dough into pieces, fill each with the cooled potato mixture and seal, arrange on a tray and let rise once more, covered.
Bake in the preheated oven until golden, then brush with melted butter as soon as they come out.
If the potato filling is warm when you use it, the dough softens and tears; let it cool completely first. Allergens: contains wheat (gluten), milk and dairy (butter) and egg.
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