To connect yeast with a small quantity of sugar (of the total) and warm milk, mix well. To allow the yeast to foam.

The dough I tried in X/N. In the bowl put part of the flour, salt, and traces of sugar. Added the beaten egg and the swollen yeast. Turned the dough on 90min., when kneading added very soft butter parts that interfere in the dough. Then I added the remains of flour and cooking oil. If you are kneading by hand. Mix part of flour with salt, sugar, add the beaten egg, the yeast with the milk, make a soft sticky dough and incorporate the butter. Parts add the flour, after kneading, pour vegetable oil. The dough should easily separate from the hands. Put the dough in a warm place for 1-1,5 hours to rise. Punch down dough, lightly pressing on it, aside for another 25-30 minutes, again to press down. I don't have this step, the dough is in X/P (she did).

While the dough rises, make the filling: mash the cheese, add the egg, salt.

Add the chopped greens (from my freezer), semolina and grated cheese (the cheese I have done, I shredded it a little with a knife).

Mix well.

The finished dough spread on a dusting of flour on the table, obtinem and divide into 13 pieces. Roll dough balls to rest for 10 min, cover with foil so the dough rested. Baking tray lay baking paper. Put on it the balls in the distance. Balls slightly to flatten. Lower the bottom of the glass or mug into flour (so the dough did not stick) and push in the middle of each ball.

Fill indentations with stuffing generously with a slide. Cover the pan with a towel or foil and leave for 20-30min. for lifting. Before baking grease every Shanga mix eggs with cream. Shangi bake in a preheated oven to 200C for 20-25 minutes until done (watch your oven).

After baking, shangi grease melted butter or sour cream. They are good with milk, yogurt or tea.