1 cup warm milk
1/4 cup warm water
2 large eggs, (one reserved for egg-washing the dough)
3 tbsp safflower, peanut or sunflower oil
2 tbsp granulated sugar
1/2 tsp salt
3-3/4 cups all purpose flour
2-1/4 tsp dry instant yeast
If using a bread machine to make the dough, follow the manufacturer’s directions. If making the dough in a mixer or by hand, mix all the wet ingredients together in a large bowl. Add the sugar and salt and whisk to combine. Combine the flour and yeast and mix in to the wet ingredients. Knead for up to three minutes and then allow to double in volume for up to two hours, covered in a warm place. After making the filling below, preheat the oven to 350° and divide the dough in two equal pieces and roll in to 10 inch long ropes.
Cut each rope in to 8 pieces. Shape the pieces in to balls and then roll out in to round pancake shapes. Place two tablespoons of the filling in to the center of each dough circle. shape the dough around the filling pinching the edges to seal. Place seal side down on to a parchment lined baking sheet. Brush with a beaten egg and bake for 25 minutes.