Prepare a dough, as usual, from 1¼ glasses warm milk or water together with yeast and half the flour. Set the dough in a warm place and, when it rises, beat thoroughly with a small wooden spatula. Add salt, 2 spoons butter, 2 eggs, 2–3 egg yolks, and enough flour to make a thick dough. Knead the dough until it no longer sticks to your hands and [set it aside for the second rising.] After it has risen a second time, form a pirog as indicated in the Remarks.
If egg whites are needed for the next dish, then use only egg yolks in the dough, and save the egg whites for the other dish, such as meringues.