Kadu made from various types of dough or shortcrust dough, the main thing to nachinka remained the same. So, let's begin. To start sift the flour.

In a bowl pour the Cup of warm boiled water and pour the sifted flour. Knead a dough. Then melt half of the butter (125g), add salt (literally a pinch) and half of the sugar (75gr). Thoroughly mix and add to the test. Now let's get a good knead to get smooth dough. The finished dough wrap it up well and leave to rest for 1 hour in a warm place.

While our dough is resting we have free time. Now we will prepare stuffing. The pan (dry) heat well and pour our remaining flour (200g), a little as though fried to cream color. Then add the remaining 125g. butter and stir intensively, about 10 minutes. After a time to the butter-flour mixture, we add sugar (75g). Give everything a good stir and leave aside to cool. The stuffing is ready.

Take out the dough and divide into 10-12 equal portions.

From each piece roll out the pancake, then each of them put 1 tablespoon of the filling and zasiyaet as a muffin. Put the pies seam side down.

The finished pies stacked in a baking dish and grease with the egg yolks, previously whipped with sour cream. Optionally, sprinkle with sesame seeds. The oven pre-heated to 190-200 degrees and bake our pies for about 20-30 minutes until Golden brown. The cooking time depends on Your oven. It took me about 30 minutes.