Pies in the oven like fluff on milk and dry yeast

1) The products for the preparation of the dough must be prepared in advance. They should be at room temperature. We use wheat flour of the highest grade. It must be thoroughly sifted, preferably at least twice. So the flour will be enriched more with air bubbles, and the dough will turn out more lush, it will be easier for him to rise.
2) If the filling is not prepared quickly, then we do it in advance. As one of the options - a filling of stewed cabbage with chopped egg. To do this, finely chop the cabbage, three carrots on a coarse grater, finely chop the onion. Combine the vegetables, stew with the addition of vegetable oil, add a little water if necessary. Salt to taste. Cool the finished cabbage, add chopped boiled eggs and mix. The filling for the pies is ready.
3) Let's start preparing the dough with the activation of yeast. In a small container, fill the yeast with water, add 1 tsp. sugar and mix. If there are small lumps of yeast, it's okay, they will disperse later. Leave the mixture for 15 minutes. During this time, a "cap" should form on the surface.
4) While the yeast is suitable, beat the egg until smooth. Add salt and sugar. Add warm milk, vegetable oil, mix. We introduce activated yeast, mix until smooth.
5) Then gradually pour in the sifted flour. Flour may need more or less depending on its quality. It is very important not to pour the flour so that the dough does not come out tight and heavy. Pouring the flour in parts, gently knead the dough. It turns out to be soft, elastic, slightly sticky to the hands. We collect the dough into a ball, put it in a bowl and cover it with a towel. We put the dough in a warm place to rise for about 1.5-2 hours.
6) When the dough has come up (it should increase in volume by 2-2.5 times), we carefully grind it and spread it on the table, sprinkled with flour. Cut into pieces of the desired size. The dough is very tender, pliable, does not even require rolling. Just flatten each piece of dough and knead it with your hands into a flat cake. Put the filling in the middle of the tortilla. Carefully pinch the edges of the dough, forming a pie of the desired shape.
7) We put the pies on a sheet greased with oil and let them stand for 15 minutes. At the time of proofing, it is better to cover the pies with a light towel so that they do not get wet. Grease the pies with beaten egg before baking and put them in an oven heated to 180 degrees. Bake the pies until they are ruddy. We take out the finished pies, let them cool down a little and serve.