To prepare the yogurt I used a bacterial starter culture from Orsika and I use the thermos OURSSON. In a container prepare to pour the room temperature milk, add a packet of yeast, mix well with a clean spoon or just close the lid and shake vigorously for 3 minutes. Pour into a yogurt maker thermos water at a temperature of 100 degrees up to that mark. Immerse the Cup into the yogurt maker-thermos, cover and leave in a warm place for 6-10 hours. After the time to get a glass of yogurt from the thermos and put into the refrigerator to cool. Further, from the obtained kefir, I'll make scones with the "pockets".

In yogurt (at room temperature) sift the flour with salt and yeast. The flour all at once all better not pour, because you might need 1-2 tbsp more or less.

Knead the dough. Cover with a towel and put in a warm place for 30 minutes.

After a time the dough will increase slightly in volume. Punch down and divide it into 8 parts. Each part roll into a ball.

The balls roll into a pellet with a thickness of 0.5 cm.

Baking tray lay a baking paper, grease with vegetable oil and place the circles. Quail eggs lightly beat with a fork and brush each loaf.

Sprinkle with sesame seeds. Bake scones in an oven preheated to 220 degrees for 10 minutes until it will turn brown.