Pre-pull out of the fridge, yogurt and eggs. Or to put the glass in a basin of warm water, much lower, and eggs. Products must be room temperature. In 0.5 Cup of water (warm) to dissolve a teaspoon of sugar, add the yeast and leave for 10 minutes, until the yeast has dissolved. Eggs to shake up with sugar, no whip, and that only the building was occupied until smooth. The eggs, pour the milk, dissolved yeast, add salt and vanilla, mix well.

Sift 2 cups of flour and knead the dough, sticky and viscous. If you need flour to add. Cover and leave for 30-40 minutes. Not necessarily that the dough will rise, just let stand for the formation of gluten and the yeast began to work faster. It's time to get the butter out of the fridge, but not to melt, need to be just very soft. Raisins and cherries scald, rinse, (if necessary to steam for 10 minutes), then dried fruits cut into smaller pieces, put them into a jar and pour the rum (brandy, liqueur...) leave for 30-40 minutes.

Now let's make sesame paste. We are ready thine not sell, but if it is possible to use ready-made pasta, then ponadobit about 4-5 tbsp In this case, the sesame is better to slightly bake until light Golden brown. The idea of pasta made from raw, but in this case I ignited the taste was more brighter, because the yeast dough sesame is not fried and will taste, but not so pronounced. Fold the sesame seeds into a blender and grind into crumbs, then don't stop and continue grinding until the seed starts to allocate oil and weight will be slightly sticky. Then the lid open, pour 1 tbsp oil and grind further, as the mass is homogeneous, pour 1 tbsp oil and grind again until you get a smooth shiny paste.

Return to the desktop the dough, add the paste and butter, stir.

Then add in the rum soaked dried fruit if the liquid is left, it poured, too, although the dried fruit should soak up all the rum or other alcohol. Mix well and pour the remaining sifted flour. For a start put 2 cups, then knead the dough on the table and pour when needed. Flour may take more or less, the dough should be soft, elastic and only slightly sticky, then enough to knead. I churned about 7-9 minutes.

A bowl of grease with vegetable oil, roll the dough in it, cover and put in warm, let rise twice.

Here, too, the time roughly, I've Polonaise after 1.5 hours, it all depends on "weather" conditions, the important thing is to wait for the lift, only then it will be ready.

A work surface dusted with semolina or cornmeal. From test peck small pieces. Roll them into smooth balls, flatten slightly and place on a table or a Board sprinkled with semolina (corn flour) at a distance of 2 cm from each other, because they will grow and should be a place to not slip. Cover the doughnuts with a towel and leave for 20 minutes for proofing.

Donuts should increase in 1,5-2 times.

In a deep frying pan heat the oil, but not for deep-frying, not deep-fried and donut got in it halfway. Proper doughnuts should be with white stripes in the middle ))) although not essential, of course, I'm so..))) In their previous recipes I have already said, but I repeat that when frying products are not absorbed a lot of fat, you need to add oil tea spoons of vodka or alcohol, then when warming up oil, be sure to cover, because it will hiss, swearing and spitting and kicking you the entire kitchen. Thus, at the same time you can find out when the oil is ready for frying, as it will no longer be manufactured, so you can fry ))) Fry the doughnuts on both sides in moderate heat, about 2-3 minutes. Ready to spread on a sieve or a napkin to glass excess oil. Try one doughnut, if necessary, to increase or decrease the fire. But here, too, must know when to stop, when too small, they baked of course, but it will be too greasy inside, but with moderate, top immediately formed a crust which prevents the penetration of fat in the dough, but also manage to grilled inside. Ready donut is very easy, if buggy, it will be heavy.