Necessary products:

For the bread:

1 kg. flour
300 ml. warmed fresh shallow
100 ml. hot water
1 cube of live yeast
2 egg whites and one whole egg
1 tbsp. sugar
1 tsp sol
2 tbsp. oil
50g pure oil

For the first application:

2 egg yolks
1 tbsp. water

Second application:

100 g of pure butter

For me, the dough rises twice, and the second time the bread is baked in a preheated oven, first on a low heat and then at 170 degrees.

Method of preparation:

Knead a soft dough from the above products with the exception of pure butter. Leave it to rise and knead again.
Divide into 6 balls and roll each of them with a rolling pin.
Spread with melted butter and place the rolled balls on top of each other. Roll again and form balls.
Leave to rise a second time and spread with the egg in which you put water. Bake first on the lower reotan / I bake for 15 minutes because my oven is strong / and then put on the lower and upper reotan.
When it is ready, melt pure butter and spread the bread. Cover with baking paper and put a towel on it. In this way the crust will soften and become fragrant.

You are also welcome to try the fluffy bread.

My advice is if you are skilled enough to prepare them immediately after heating the fat, and if possible during frying, because the moist stuffing softens quickly and another thing you can pay attention to is that these patties fry very quickly. Therefore, decide for yourself whether you will make them in advance or during frying.

I prepared mine in advance and it was a little difficult for me to transfer them to the heated oil and it turned out to be impossible, you just have to work more precisely so that they don’t fall apart in your hands.

Necessary products:

1 package of pie crusts / I bought from the thicker version /
5 eggs
100 g grated yellow cheese
100 g of cottage cheese
50 g of cheese

Method of preparation:

Prepare the stuffing from the above products in advance.

After dissolving the crusts, divide them into two halves in the middle of the sheets diagonally.

Take a double sheet and put a tablespoon of the stuffing and form a tight roll.

“Glue” the end of the crust with a small part of the filling.
Fry in hot oil.

Without any preface, I begin with an explanation of this crunchy bread.

Necessary products:

1 kg. flour
2 egg yolks
1/2 cup yogurt
1 cube fresh yeast
200 ml. lukewarm water
1 tbsp. sugar
1 tbsp. sol
100 ml of oil
seed mix

Method of preparation:

Activate the yeast with lukewarm water, sugar and 1 tablespoon of flour.

Separate one yolk for spreading and beat the other with the yoghurt and the rest of the water.

Sift the flour, make a well and pour the two mixtures. Add salt and oil and knead a soft dough. knead a soft dough. Cover and leave to rise.

From the prepared leavened dough, make small balls for one bite, smearing each one with oil.

Leave to rest for about 20 minutes and bake at 180 degrees.
Since the yolk “seals” the bread, I first bake it and then spread it.

If desired, you can sprinkle with mick seeds or leave it without sprinkling.

The dough for these muffins, you can also use it for bread or pie.
The recipe itself undergoes all sorts of variations, so I leave it to you to try it.
Necessary products for 12 pcs. muffins:

450 g of flour
7 g of flour
100 ml oil
1 whole egg
200 ml. hot water
1 tbsp. sugar
1 tsp sol

For the stuffing:

100 g of cheese
1 egg

In warm water add the yeast, sugar and 1 tbsp flour.
Once the mixture is activated, knead a soft dough and let it rest for about 15 minutes.

Divide into 12 balls.

Roll each ball and put the stuffing in it.

Spread with egg, sprinkle with sesame seeds or your favorite nuts.
Arrange the dough balls in a muffin tin and bake at 180 degrees or until the muffin is ready.

Necessary products for 12 pcs. muffins:

450 g of flour
7 g of flour
100 ml oil
1 whole egg
200 ml. hot water
1 tbsp. sugar
1 tsp sol

For the stuffing:

100 g of cheese
1 egg

In warm water add the yeast, sugar and 1 tbsp flour.
Once the mixture is activated, knead a soft dough and let it rest for about 15 minutes.

Divide into 12 balls.

Roll each ball and put the stuffing in it.

Spread with egg, sprinkle with sesame seeds or nuts of your choice.
Arrange the dough balls in a muffin tin and bake at 180 degrees or until the muffin is ready.

Necessary products:

4 lands
1 tomato
melted cheese
ham or other sausage you prefer
cheese
savory

Method of preparation:

The lands are dug with a knife and spoon.
Put the melted cheese on the bottom.
Put finely chopped tomatoes and cut sausage on top / in this case ham /. Finally, place the cheese and sprinkle with savory.
Place the lands in a pan covered with baking paper and bake in a cold oven at 180 degrees until the cheese is melted.
Or maybe in the microwave until the cheese melts.
Enjoy!

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.