How to make
For the dough, dissolve the yeast with a spoonful of sugar in 4 fl oz (120 ml) from the milk, slightly warmed to body temperature - 100°F (37°C). Stir and let it activate for 8-10 minutes.
Sift the flour into a bowl and make a well in the middle. Pour the rest of the milk into it with the sugar dissolved in it, the activated yeast and the oil.
Knead a smooth dough and leave it to rise for 1 hour, by covering the bowl with cling film.
Meanwhile, make the egg custard.
Heat the milk with the sugar and vanilla and when it is ready to boil, pour the eggs and egg yolks in a thin stream, beaten with the flour. Beat with a wire whisk and cook the custard for about 10 minutes or until it thickens over low/moderate heat.
Transfer the finished custard into another container to cool faster. Cover with cling film so it doesn't acquire a crust.
The risen dough is kneaded for a minute and left to rest for 5 minutes.
Tear small balls and roll them out into circles. In the center of each, put some of the almost cooled cream and pinch the edges.
Arrange the shaped pierogis at a short distance apart on layers of baking paper or a silicone sheets. Leave them to rise slightly for 30-40 minutes.
If you want, you can spread the pierogis with beaten egg and bake them, but I fry them in medium-heated oil - to me they taste better and look identical to the iconic pierogis from the past that I used to eat as a child, even though they had a different filling - jam or white cheese.
If desired, sprinkle with powdered sugar and serve your pierogis for breakfast.
The Custard Pierogis are ready.
