Crumble the yeast in small pieces. Add sugar, water. Gradually introduce the sifted flour (sifting is necessary, even if You are confident of its purity, because flour is enriched with oxygen and pastries will be more air) until the consistency of thick cream. To achieve homogeneity and the absence of lumps is not necessary, the yeast will do it for you. Cover with a towel, wrap up the second and put in draft-free place for at least an hour.

During this time our dough is very thin! Add salt and eggs, stir.

Gradually adding the SIFTED flour, knead first with a spoon, and then hand the dough is dense. Try not much flour, let it remain a little sticky. So the cakes are more delicate. And knead for a long time is not necessary. Again cover and wrap it up with a towel. Put to approach.

When the dough is doubled, punch down it well, and again leave to rise. So you need to do 1-3 times, depending on the time which You are placed. The batter is delicate, pleasant to the robot, I would even say alive :)

Formed patties. You can, of course, to get the dough on a floured table and divide into equal parts. But I, like my grandmother, just poured ourselves a couple of tablespoons of flour and next to put a cookie sheet that veiled her beloved Teflon Mat (can be parchment or just grease any oil). From the test, rip off a piece, dipped it in flour, form the cake, in the center put the stuffing (now I have Apple jam and pear slices), Kalyway edges and put on a baking sheet. And do not worry that the pies are of different sizes, will they still bake at the same time. Leave our cakes for at least 30 minutes, so they once again approached.

On top of the pies my grandmother lubricates the beaten egg, I do not. Bake until it will turn brown in a preheated 180-200 degree oven. I have it takes about 20-30 minutes. When the cakes come out of the oven, immediately cover them with a towel until cool.

Bon appetit!

And this is me with poppy seeds baked :)