The sugar is mixed with yeast, pour warm water and leave for 15 minutes until the "cap". Sift flour. Just want to note that flour may need more, it all depends on the flour, size of eggs and the amount of oil.

Whisk eggs with a pinch of salt, add soft butter and again carefully mix. Add gradually the flour and knead soft, but dont stick to hands dough. Cover with a clean tea towel and leave to rise in a warm place until will increase 2-3 times, about 40-60 minutes.

Coming up the dough abenaim. Roll out into a circle with a diameter of more forms. Form (I 26 cm) greased with vegetable oil. Spread the rolled out dough. The filling is very easy to do. Beat the egg with vanilla sugar, add pudding, then cheese. Then, the resulting mass break immersion blender, until the mixture becomes homogeneous.

Distribute cottage cheese in the center, arrange the peach/apricot jam and covered by the jam. Or if it's just jam just distributed across the cheese layer.

I was prepared with different filler, so different. In this case, I have a cottage cheese-poppy-seed filling with pureed black currants. Pie can be issued at will. Using scissors to make cuts of dough, approximately 2 cm At the two test strips to twist together and put on the toppings.

And you can just cut figurines using molds for cookies and lay around. The form with the dough and filling cover with a towel and leave for 20 minutes -30. Then brush the pie with egg yolk and send in a preheated 180 degree oven to bake for 40-45 minutes (watch your oven). The cake is ready take out and let cool completely.