Weatrushki with yeast dough

14 servings
2 hours

Sift the flour into a deep bowl. Send sugar, salt and dry fast-acting yeast there, mix with a whisk.

Heat the milk (up to 35-37 degrees). Melt the oil and cool to room temperature.

Then break one egg into a dry mixture, pour warm milk and melted butter.

Knead the dough. First, stir with a whisk, then knead the dough with your hands. It should be soft and elastic.

Tighten the bowl with the dough with film or cover with a towel. Put in a warm place for 1-1. 5 hours.

In heat, yeast dough will increase in volume by about 2-3 times.

Transfer the lush dough to a floured work surface and wash.

You can divide all the dough into 12-15 balls, you can also divide it into 20, but I like larger cheesecakes, so I have 12. We take one balloon and roll it out into a small tortilla.

Then, in the center of each cake, make a depression (using a glass) and fill them with a peep.

Put all the formed yeast cheesecakes with a sight on a baking sheet covered with parchment, greased with oil, and let us stand for 15-20 minutes for proofing. Beat the egg slightly and grease the matching cheesecakes. Bake the cheesecakes in the preheated oven at 200 degrees for 15-20 minutes, until rosy.