Yeast-free muffins

I have been looking for a successful recipe for buns for a long time and after several attempts I found that there are minimum rules that I have to follow, such as the thickness of rolling the dough to get a bun, not a hard cake – about 3 mm and fry in the so-called ” oily bath ”i.e. in a small bowl / I use the casserole / with oil at least 3 fingers and it should be very well heated.

My recipe is without yeast, which saves the time for fermentation, does not get greasy and is eaten quickly. In this line of thinking, if there is a competition for fast eating buns, I think we will be one of the first places.

It is an interesting fact that from an etymological point of view the predecessor of the word “bay” is mafishi, and from a geographical point of view it means a small bay with an internal hydrological regime, and in its upper part it forms a beach.

Necessary products:

550g of flour
2 eggs
200 g of yogurt
1tsp bicarbonate of soda
1tsp sol
1tbsp sugar
1tbsp oil
4 sachets of vanilla powder

Method of preparation:

Beat the eggs with the sugar and salt.
In a separate bowl, “quench” the soda in the yogurt and add to the egg mixture. Add the oil and vanilla and knead a soft dough. Leave to rest for about 15 minutes.

Using a rolling pin, roll out a dough 3 mm thick. Make circles with a glass and fry in well-heated oil.