Milk, sugar 5 tbsp flour and yeast is mixed well and allowed to stand 15 minutes. Then, the oil and gradually put flour while kneading medium soft dough. It tear balls which rolled buns stuffed

Sieve the flour into a deep pot and it is done well. Mix the yeast, warm milk and sugar and pour in the flour. Add the egg and yogurt with effervescent soda in it. Put the salt and kneaded soft dough

400 g of dough is rolled so that once you put on the bottom of the tray edges to leave the the outer side. On the base rank half cooked spaghetti all over the floor. With the blender is broken all

Of flour, a little fuzzy in lukewarm water and yeast 500 ml water in which the dissolved salt is kneaded smooth dough which allowed 15-20 minutes to heat. After the rise, the dough is divided into

Of flour, a little fuzzy in lukewarm water and yeast 500 ml water in which the dissolved salt is kneaded smooth dough that leaves 15-20 minute warm. After the rise, the dough is divided into pieces of

Of flour, margarine, 3-4 tbsp cold water and a pinch of salt knead dough forms into a ball, wrap in greased with vegetable oil paper and leave to stand in the refrigerator for 30 minutes. Peel the

From the butter and flour make a light roux, which is diluted with cold milk and boil, stirring constantly, until get very thick sauce. The sauce was cooled to room temperature. Add grated cheese and

1 / 2 cups (100 ml) of water to boil with the butter and a pinch of salt. Gradually, stirring constantly with a wooden spoon in a circle, add the flour. When the dough begins to separate from the

Of flour, 2 eggs, 1/2. h. (100 ml) water and 1 tsp (5 g) thereof was kneaded dough which is shaped into a ball, wrapped in oiled paper and left in the refrigerator for 30 minutes. Spinach is cleaned

60 g of the Melt the butter in a pan. Add flour and salt, the mixture was stirred well and kept the fire 1-2 minutes. Remove from heat and add the cold milk. Returns on fire and boil, stirring

The butter is melted in a pan. Add the flour and a pinch of salt. Add cold milk to make a smooth kashitsa and boil, stirring constantly, until thickened. Remove from heat, add the egg yolks one at a

From those products is kneaded smooth dough, formed into 4 balls after as maturing for 30 minutes (covered with cloth) are rolled thick sheet. Sheet is left to dry on a sheet, crushed (or cut into

Of flour, yeast and 2 cups (400 ml) of water to knead dough, which is divided into two equal parts and leave in a warm place to rise for 10-15 minutes. One part is spread on the bottom of the tray

Of flour and the butter making crumbs, add a beaten egg, yogurt, baking powder and a little salt. Blended into a soft dough. Cut in rings leek stew until soft, add one egg and the feta cheese. The

Half of the milk is boiled with butter, add flour, broken with the other half of the milk and dosvaryava. The dish is removed from the fire, gradually add eggs and 120 g feta cheese, diced. The