Yeast dissolved in 100 ml warm but not hot milk and add the flour to obtain not very thick porridge . Add a pinch of sugar and 1-2. This will cause a rapid rising of yeast. Then sieved flour. Add dry ingredients and mix. Form a well in it and pour the eggs, 200 ml milk, 200 g of yogurt and the butter. Finally, add yeast and finished. Involved medium hard dough. Allow to rise until doubled in volume. Formation in the following way: the dough into two balls. One ball is divided into 20 small buns. Of each pita is made wick with a length of about 15 cm, binds to the bathroom - one end is the head of the bird, the other queue. After rising pinned onto and peppercorns for eyes. Shaped and beak. The other part is knit nest: Attention is a medium-sized, round metal container, cover with baking paper. Form is fitilcheta according to the size of the court and twisted in the shape of a basket around the prepared container. In this type is baked at a temperature of 160 C. This temperature is also true for the chickens.