Yeast shredded and mixed with lukewarm milk and a pinch of salt flour as you become kashitsa. Sprinkle with flour and let it rise in a warm place. Sift the flour with a pinch of salt and paprika in a deep dish, make an indentation in the middle and there are poured crackling, yogurt, wine, egg yolks, which is separated 1 tsp of icing, and effervescent yeast. Knead dough, roll it on thick rectangular crust (20h40 cm), folded in three and left 30 minutes in the refrigerator. Then rolled crust thickness of 2 cm and a coffee cup cut buns. Put them in a pan and leave at room temperature to rise for 30 minutes. Smeared with yolk, scatter with chopped with a little salt and caraway bake until light.