Let's start with the test. Condensed milk (about a quarter of the standard banks) is mixed with boiling water, stir well, the milk has completely dissolved. Add natural yoghurt. I had a pet melted and milk with a fat content of 4%, but it is safe to take store with less fat. The company to milk with yogurt sent vegetable oil without smell, yeast, sugar, salt and egg. All mix, add the flour and knead the dough. It is slightly sticky, but add extra flour is not necessary, otherwise the dough will be forgotten.

The dough wrap in cling film or a disposable package and put into the fridge for 3.5 hours. During this time, it will slightly increase in size. On photo dough before and after of the fridge.

On the cut shows that the yeast is perfectly cope with their task, despite the unusual temperature.

Divide the dough into two parts. If you like to test it a lot, then you can use all the dough. I prefer a lot of filling and not enough dough, so I divided the resulting bun in half and half went to wait for his "finest hour" in the freezer. The rest of the test I again split into two parts, one slightly larger than the other. Roll out the greater part of and put into the form, forming the sides. Form I have silicone, I'm her no oil, diameter 22 cm

Now proceed to the filling. As I said, it can be anything, your favorite: cottage cheese, fruit, jam, - what the soul desires. I decided to use tried and tested me and loved the stuffing out "of Cookies from Barnaby" http://www.povarenok .ru/recipes/show/785 92/ For her cooking I mixed two kinds of raisins (light and dark) and dried cranberries. Softened at room temperature butter mixed with honey. To the oil was added a mixture of dried fruit, spices and brandy (can use rum, brandy, I even just vodka added) and all is well mixed. The stuffing is ready, spread it on the dough. The side walls of the dough to slightly bend in the middle.

Take the remaining dough and also roll out. Form a pattern. Think more clearly, as is seen in the photo.

Put the dough on the prepared stuffing and fasten around the perimeter. Grease before baking the dough is not necessary.

Put the tart in a preheated 180-200 degree oven and bake for 20-25 minutes.

For a more festive and shiny look to the surface of the cake is still hot you can lubricate sugar syrup (3 tbsp. sugar and 6 tbsp of water bring to boil).

The dough was soft, juicy, sweet. Absolutely not cloying, with moderate sweetness and a light creamy taste.