Half a liter of milk
125 g butter
50 g age yeast
1 pinch of sugar
Half a teaspoon of salt
1 kg of flour
For internal material
1 tablespoon oil
Half smoked sausage
4 tablespoons breadcrumbs
For the above,
2 flog eggs
Sift the flour into the dough kneading dish and open the center like a pool. Add half of yeast, sugar, salt and milk and leave for 15 minutes.
Add the remaining milk, fat, and two eggs after the yeast blows and mix. Knead until a smooth dough and leave for 30 minutes. Divide the fermented dough into 30 parts and turn on the floured ground to the size of the tea saucer.
Cut the leeks in a ring shape. Grate the onions. Chop the condiment in the form of a dice. Heat the oil in the pan and onion
The sauté. Add the sausages and continue sautéing. After taking the mortar from the stove, add the flour and mix. Collect 2 tablespoons of inner ingredients in the middle of half of the round dough you get. Close the remaining dough.
Index the doughs on the greased baking tray. Spread egg yolks, sprinkle with sesame seeds. Preheated to 180 degrees
cook in a set oven for 30 minutes and serve.