Cheese Piroshki (Piroguis au Fromage)

Ingredients

• brioche dough (unsweetened)
• butter
• tvaroh (curd cheese)

Instructions

1. Line well-buttered dariole molds with unsweetened brioche dough (pâte à brioche commune). Fill the interior with tvaroh (a fresh curd cheese). Cover with a round of the same dough and seal the edges by moistening the mold rims slightly.
2. Allow the pastries to rest in a warm place for 25 to 30 minutes so the dough undergoes a light fermentation.
3. Bake in a hot oven for 20 minutes before serving.