Yeast was dissolved in lukewarm milk. Flour (2 kg) were poured in a heap with peak on the surface that will interfere. Form a well in which to pour the beaten eggs, 1 egg yolk as preserving spreads

In a bowl put the dry yeast, 50 ml lukewarm milk, sugar and salt. Confusion and leave about ten minutes until the yeast effervescent. Put the flour in a large bowl and do well. Pour yeast effervescent

Dissolve yeast in warm water with sugar. Allow to stand until the surface of the foam. Add salt, milk, egg, vinegar and 3-4 tbsp sunflower oil (or olive oil). Flour is added by little and knead a soft

Kneaded medium soft dough products. Leave to rise and when doubled its volume, shape bagel with desired size. Arranged on a tray covered with baking paper, coated with glaze, prepared from 50 ml warm

Yeast dissolved in 1 cup warm water with sugar and allowed to rise. Make a well in the flour, pour it lightly beaten eggs, yogurt, salt, the oil and yeast leavening. Knead the dough and let it rise

Sift the flour, it placed dry yeast, salt and sugar and mix well (if yeast is fresh is triturated with a little hot water, dusted with a small amount of sugar and flour, stirred, and allowed to rise

Yeast dissolve the salt and sugar in 1 cup lukewarm water. In the sifted flour is made well, which put the melted butter, one egg white and the second, yogurt and yeast already dissolved, add 1 more

Yeast mix with salt and sugar, add lukewarm milk, then add the beaten eggs. The flour is sieved and the mixture is poured. Messi to give a homogeneous soft paste. Cover with Greased foil and leave to

Cheese and the feta cheese is grated and mixed. Add yogurt and a nice mix. Put the egg and the oil and mix. The baking was stirred in half a glass flour and added to the remaining mixture. Then slowly

Yeast is left to rise about 10 minutes broken down 1 tbsp water and 1 tbsp sugar. To this was added other products without the feta cheese and the butter, until a soft dough that does not stick. Allow

Dough: Mix flour and salt to make them a little less than 1 cup lukewarm water and knead until a dough elastic, about 5-10 minutes, maybe more depends on the assessment. Wrap the dough with a damp

Flour place in a container, which will interfere dough. In 350 ml lukewarm water dissolve the yeast, sugar and salt. Put the flour in egg white, the oil and yoghurt. Gradually add the water with the

In a separate container put 200 ml lukewarm water, a pinch of sugar and yeast by adding and 5-6 tbsp flour until a thick porridge. Let the mixture it rise in a warm place. Knead the soft dough 1 egg

Dry yeast, 50 ml lukewarm milk, sugar and salt in small bowl confused and allowed ten minutes, while effervescent yeast ( to make the cap). Pour flour into a bowl and make well. Add effervescent yeast

From the list of products knead a soft dough. With oiled hands pluck balls the size of a walnut and arrange in greased pan. All products topping mix and mix well (must be obtained slurries). Pour