Ingredients for the dough.

The ingredients for the filling.

Warm milk (200 ml.) add sugar (1,5 tablespoons), melted butter (50 grams), add the vegetable oil (2 tbsp). The question is often asked, why is added and vegetable and butter? The fact that butter adds tenderness, flavour and elasticity of the pastry, and the vegetable does not grow stale.

Warm the milk mixture add the yeast.

The container with the milk-yeast mixture in a warm place to dissolve the yeast. After a certain time on the surface of the mixture of a cap of small bubbles. Then to the mixture add 1 egg, 1 egg yolk, and salt (1 teaspoon), salt to liquid mixture was added the last. I want to note that if you add egg yolks to the dough a yellowish-white color and crispness. Eggs are a very good baking powder.

Gradually, portions add the flour (3 cups). Flour may need a little more, i.e., 3 cups and 1-2 tbsp. spoon (no slides). Knead the dough. The capacity with the dough, cover with cling film or towel and put in warm place to rise.

After the first rise punch down the dough and put to rise again. While the dough rises, one can prepare the filling.

Mushrooms cut into round slices (not granulate).

In a pan, add 70 gr. butter, add sliced mushrooms. The pan put on low heat and lightly saute the mushrooms in butter, then add black pepper and salt to taste. I want to note that no more ingredients (onion, etc.) not to add. The filling needs to have a distinct taste of potatoes, mushrooms and butter.

Boil potatoes in salted water until tender. Allow to cool to room temperature, cut into round slices.

Divide the dough into two parts. One part roll out to a thickness of 5-6 mm. the Form for baking grease with a thin layer of vegetable oil, to move the layer of dough using a rolling pin in a baking pan, the excess dough to cut. To form the not a big side. The size of the roasting tin 28 cm

On the dough to put boiled potatoes, add black pepper, if necessary add salt.

The layer of potatoes put a layer of stewed mushrooms. Butter (60 gr.) cut into thin round slices and spread on the surface of stewed mushrooms.

The second part of the dough velvety in the seam, leaving a large piece of the pie for decoration. The edges of the layer of dough to tuck to the center, the surface is leveled.

The remaining piece of dough to roll out, with the help of molds for cookies cut out shapes to taste. I want to note that the piece of dough should be rolled thinner than the previous two, about 2-3 mm For fastening of the pattern of the figures and leaves the surface lightly grease with water using a cooking brush. Shaped cake cover with a cloth and put on for 10-15 minutes for proofing, then beat the egg, brush the surface of the pie with egg, sprinkle with sesame seeds, make a few punctures wooden torch steam to escape when baking. Send cake in a preheated t180-190S the oven. I want to note that the temperature and the cooking time everyone chooses their own, focusing on the capabilities of your oven, all of them are different.

The finished cake to grease with a piece of butter, cover with a cloth for 20-30 minutes to soften the top crust. The cake turned out soft and very tasty.

Bon appetit!