Ukrainian Pirozhki/Piroshki with Mushrooms

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1. 1Step 1: In a small bowl, combine warm plant-based milk (2 cups) and sugar and turmeric (2 tsp of each). Sprinkle in 4 tsp active dry yeast and stir. Let sit 5-10 minutes until frothy.
2. 2Step 2: In a large bowl, whisk together 6 cups flour and 2 tsp salt.
3. 3Step 3: Add 4 tbsp sunflower oil into the yeast mixture.
4. 4Step 4: Add flour mixture into yeast mixture slowly in a few raps. Mix until a dough forms into a ball.
5. 5Step 5: Or knead with a hook attachment in electric mixer for 2 minutes, let dough rest for 10-15 minutes and rapid a 2 minutes of kneading. The dough should be smooth and elastic.
6. 6Step 6: Place dough in a lightly oiled bowl, cover, and let rise 1-2 hours until doubled (or refrigerate 8-12 hours overnight for slow fermentation).
7. 7Step 7: Cook the mushrooms in 3 batches to avoid overcrowding the pan.
8. 8Step 8: Heat a little sunflower oil in a skillet over medium heat. Add one portion of mushrooms, season lightly with salt, pepper, and thyme, and cook until they release their moisture and become golden. Remove and set aside. Repeat with the remaining mushrooms, adding a bit of oil each time.
9. 9Step 9: In the same pan, add a little more oil, then sauté the chopped onion and grated carrot until softened. Add the minced garlic and cook for about 2 minutes, until fragrant.
10. 10Step 10: Return all the cooked mushrooms to the pan. Season with additional salt, freshly ground pepper, and thyme if needed. Add a splash of soy sauce and mix everything together.
11. 11Step 11: Cook for another 2-3 minutes to combine the flavors. Remove from heat and let the filling cool completely before using.
12. 12Step 12: Divide the risen dough into 4 equal portions. Keep the remaining dough covered in a bowl while working with one portion at a time.
13. 13Step 13: Roll one portion into a log (sausage shape). Cut into equal pieces using a dough cutter. Shape each piece into a small round, lightly dusting with flour to prevent sticking. Then gently roll each round with a rolling pin.
14. 14Step 14: Place a spoonful of cooled mushroom filling in the center of each piece. Fold the dough over the filling and pinch both sides to seal, leaving a slight seam in the middle in traditional pirozhki style.
15. 15Step 15: Place the shaped pirozhki on a parchment-lined baking sheet and keep covered while working in batches.
16. 16Step 16: Let rest for about 20 minutes. Brush with egg wash (or vegan alternative), then bake at 350°F for about 25 minutes, or until golden brown.
17. 17Step 17: Brush pirozhki lightly with strong black tea for a vegan 'egg wash'.
18. 18Step 18: Bake at 375°F (190°C) for 20-25 minutes, until golden.
19. 19Step 19: Right after baking, brush hot pirozhki with garlic-infused sunflower oil for flavor and shine.
20. 20Step 20: Serve warm. Tear one open - the dough should be light and fluffy, and the mushroom filling rich, juicy, and aromatic.