Pyrizhky with mushrooms, chestnuts and apple

Name: Pyrizhky with mushrooms, chestnuts and apple
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: European, Eastern European
Ingredients: 250ml/9fl oz full-fat milk; 2 tbsp honey; 7g fast-action yeast; 100g/3½oz butter, melted and cooled; 2 large egg yolks; 10g flaky sea salt, ground; 400–450g/14–16oz plain flour, plus extra for dusting; 20–30g/¾–1oz unsalted butter; 2–3 tbsp neutral oil, for frying; 300g/10½oz wild mushrooms; 250g/9oz chestnut mushrooms; 100g/3½oz onions or shallots, finely chopped; 1 eating apple, cored, skin left on and chopped; 2 garlic cloves, crushed; pinch of ground cinnamon; 150g/5½oz cooked chestnuts, crumbled; 1 egg yolk, beaten to glaze; salt and freshly ground black pepper