In a glass of warm milk, dissolve 1 tablespoon of sugar and pour our yeast, stir well and leave to "make friends" for 15 minutes.

Egg whisk with sugar. Sugar, as I already wrote, you can put 1.5 cups.

Add the melted butter and oil, add vanilla. Add the yeast and stir. You can add raisins, candied fruit, nuts, a little priputnev flour, but I and it this time did not.

Gradually add the sifted flour and stir well. The result is a thick pouring batter.

Molds I had paper for baking cakes (if you have others, then lubricate molds for cakes with vegetable oil and place the bottom and sides of baking paper). Spread the dough on the molds. Note that when proofing the dough will increase in volume by 2-3 times, therefore, apply approximately one third of the desired height of the cakes. So when folding the dough does not stick to hands, moisten them with water or vegetable oil. The molds with the cake cover with a tea towel and leave at room temperature for 3-4 hours to come.

The dough increases in volume by 2-3 times, after proofing.

Bake in a well preheated oven at 180 degrees until tender, checking a dry stick.

Finished cakes I covered with fondant and decorated with candy beads.