Dissolve the yeast in 50 ml warm milk, adding a pinch of sugar and salt. Stir in 3 tbsp flour, stir and pour the prepared liquid sourdough in a bowl. Place it in a warm place to ferment for no more than half an hour.

In a wide and shallow bowl, sift together the flour and make it a funnel. Beat into it the eggs, add salt, sugar.

Pour the resulting dough and all the products in the funnel mix. Then, knead a soft dough, gradually adding the remaining warm milk and melted warm butter. Cover with towel and put in a warm place for fermentation. The dough is very sticky, knead it for at least 15 minutes, after fermentation it will become soft and nice! So sorry, no photo of this step, but I think everything is clear!

While our dough is suitable, let us filling. Boil buckwheat, but do not overcook. Many suggest in this recipe is not to cook, but, as shown, in this case the filling is too crumbly, so cook until done! In our stuffing, I use buckwheat brand "Mistral" unground buckwheat, extra!

Onions, mushrooms and bacon finely chop.

Fry in vegetable oil onion until Golden brown, then put the mushrooms and bacon, of course if you have a home use it stew, it is delicious!

Then add the buckwheat, stir and stew for 5 minutes-be no more! Try, sprinkle with salt and pepper to taste.

On the Board, sprinkled with flour, lay the pastry formed a thin circle or rectangle, as someone comfortable. I have little space, so that rectangle.

Spread the filling more in the middle.

Now suscipiam the dough that way.

Next, begin to squeeze him, forming like a cake. Filling in this time pressed into the dough, and when cut will not crumble. Take a baking tray, covered with baking paper and turn over our cake seam side down, gently, see that the bottom was glued to the Board.

I left a little bit of dough for decoration, but it is optional. Preheat the oven to 180-200 C and bake until Golden brown! P. S Prepare a lean yeast dough, do not use stuffing in the bacon and you have a rich and wonderful cake during lent!

Now a little bit about grandmothers. Nina grew up in Poland, after got to the front. A little help out in the hospital. It was wounded and she lost an eye, then worked and lived in the Crimea, her pie was always lean, no corned beef, milk and butter - money was not enough. Her recipe I remember with pleasure in the post. Unfortunately, she left me two years ago! But he lived quite a long life - 90 years! Second, grandma Manya, I was named in her honor, was born and grew up in a village in Volhynia. Of course, also prosperity in time of war was not, but she had 5 five children, one survived. I always admired her, this strong woman was never afraid of work and family problems. Here she was taught to cook me a real yeast dough, showed the cooking in the oven. To me it always looked like a fairy tale. In this recipe she made the dough without fat, but homemade stew and perfectly fried homemade buckwheat put her recipe in the first place!