You will need
    • For 1 kg of dough:
    • 570 g of wheat flour,
    • 60 g of sugar,
    • 70 g butter (margarine),
    • 2 eggs,
    • 30 g compressed yeast,
    • 200 g water or milk,
    • 10 g of salt
Take 120 grams of fresh milk or water and heat it to a temperature of 40 °C. Add the milk previously dissolved the yeast. Please note, the yeast should not be dark in color. Sift the flour and add about 280 grams milk. Mix until a homogeneous mass. Turned out the dough.
Sprinkle surface of dough with flour and cover with cloth. Place the pot in a warm place for fermentation for about 2,5-3 hours. If the dough rises and bursts, the yeast is selected good. If not, have a new knead the dough in other yeast.
In the remaining milk dissolve salt, sugar and beaten eggs. Mix. Add this mixture to the yeast mixture after it will increase in 2 times. Stir in the remaining flour and knead the dough.
At the end of kneading, pour the resulting dough softened fat. Knead the doughuntil it becomes homogeneous. Cover the dough with a cloth and leave to rise for another 2-3 hours.
In the process of raising ebonite the dough 2-3 times. It will allow to remove superfluous carbon dioxide and enrich the dough with oxygen. The ingredients of Aminah become more elaborate.