Write text Filling: 0.5 cups dry rice 1 onion 1 tbsp butter 250 g of raw fillet of fish (I love salmon it gives the filling juice during baking) Salt and pepper to taste. For the dough: 200 ml milk 2 tbsp sugar 1 tbsp dry yeast 1 tsp salt 20 g vegetable oil 300 grams of flour To grease the top 1 egg 1 tbsp. milk or cream Boil the rice in proportion to water of 1:1 to as soft. Onions finely chop and fry in butter until Golden brown. The fish is cut into cubes of 1-2 cm

Mix all ingredients for the filling, season with salt and pepper.

In 100 g of warm milk dissolve the yeast, 1 tbsp sugar, 1 tbsp flour. To put for 20 minutes in a warm place. Sift the flour, add the salt, the rest of the milk, stop the sugar, the yeast mixture. Knead. Add the oil and knead well - the dough should be elastic, non-sticky. I mixed in KHP in the "Dumplings". Put the dough into heat for 40 minutes. It must fit no less than 2 times. The oven is heated to 180 C. Divide the dough for about 10-11 pieces. Roll each in a circle, in the middle put 1 tbsp or to the eyes filling.

Carefully close up, starting with the opposite edges of the cake, leaving the middle hole 1-2 cm in diameter.

Spread the paper on a baking sheet, give rasstoyatsya for 15 minutes, brush the top with egg yolk.

Bake until Golden brown. It took me about 30 minutes. In the process, the filling would be good to pour on a spoon of broth.