Step 1

To make the dough, in a large bowl, combine yeast, warm milk, sugar, and one cup of flour. Cover and let it rise until doubled in size.

Step 2

Beat together the eggs, 1/2 cup of melted butter (reserve 1/4 cup for brushing on the pastry), and salt. Add egg mixture to yeast mixture and blend.

Step 3

Stir in about 2 more cups of flour, 1/2 cup at a time. The dough should be soft and moist. Knead dough for about 10 minutes on floured surface. Don’t worry, it’s a joy to knead as the dough is smooth and highly malleable. Put dough in a greased bowl and let rise covered until doubled in size—about an hour.

Step 4

After dough has risen, punch it down and pull off egg-sized pieces. In your hands, roll pieces into balls and then flatten to about 3 inches in diameter. Brush with half the remaining melted butter. Place flattened pieces on a greased cookie sheet, cover and let rise again for another half-hour.

Step 5

Meanwhile, to make the filing, place the fruit in a pan, over with water, bring to a boil then cook on low for 15 minutes, adding sugar to taste (I find the fruit sweet enough so I don’t add sugar, but you may prefer it sweeter), cinnamon, and lemon zest. Mash with a potato masher until you have a puree.

Step 6

To make the popsyka, stir together the flour, sugar, butter, and cinnamon until crumbly.

Step 7

After the second rising of the dough, with your finger gently make an indention in the center of the dough (be careful not to flatten it too much) and fill with one tablespoon of fruit filling and sprinkle with posypka.

Step 8

Bake in oven at 375° F for 12 to 15 minutes. Brush with remaining melted butter when you take them out of the oven and serve warm.