Taylor's Piroshki

In a medium skillet over medium heat, cook the ground beef until evenly browned; drain.

Stir in the onion and cook with the beef until translucent.

Sprinkle in salt, pepper and dill weed to taste.

Allow to cool before using.

Dissolve the yeast in the 1/4 cup of warm water and place in a warm location until frothy, about 10 to 15 minutes.

In a medium saucepan over low heat, warm the milk and gently whisk in the eggs, oil, sugar and salt.

Remove from heat.

Place half the flour in a large mixing bowl and gradually stir in the milk mixture.

Then add the yeast solution alternately with the remaining flour, stirring after each addition.

Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour.

You may need to add more, a little at a time, as you knead the dough).

Cover the bowl with a clean cloth.

Set in a warm location and allow to rise until doubled in volume.

Remove dough from bowl and place on a lightly floured surface.

Pinch off pieces approximately the size of golf balls.

Roll the pieces into disks about 3 1/2 to 4 inches in diameter.

Fill center of each disk with a heaping tablespoon of the cooled meat mixture.

Fold disks over the mixture and firmly pinch edges to seal.

Arrange on a flat surface and allow to sit approximately 10 minutes.

In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C).

Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side.

Remove and let drain on a plate lined with paper towels.