Pulp dough

How to cook sauté dough in a pair of ways: Dissolve yeast, a tablespoon of sugar and so much flour in warm milk to make dough in consistency, as in fritters (about 1 cup). Introduce flour gradually, sieving it through a sieve, the dough should turn out like fritters. Lightly sprinkle with flour, cover with a napkin and put in a warm place for 1-
1. 5 hours. In a separate bowl, rub the eggs with sugar and salt and mix everything well. Melt the oil or margarine and cool to room temperature. Add extra to the finished dough, gradually introduce the remaining flour and mix everything well. At the very end, pour in the cooled melted butter and knead the dough on the table, pouring a little flour, until the dough stops sticking to its hands. Cover the dough with a napkin or towel and place in a warm place to lift for
1. 5-2 hours. Ready-made opar dough should be elastic, should not stick to the hands and easily lag behind the walls of the dishes.