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

Add vegetable oil, salt, egg, stir. Gradually add the sifted flour and stir well. You can add raisins or candied fruit (to roll them in flour, and then add to the batter). The result is a thick pouring batter.

Leave the dough to rise in a warm place.

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

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 to about half of the molds. 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 30 minutes to come

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

Bake in a well preheated oven at 180 degrees until tender, checking a dry stick. Cakes, take them out of the oven, put on each plate of cream cheese and sprinkle with sesame seeds, place in a hot oven for 1-2 minutes.