Coat the dough with a little little bit of vegetable oil and place it back in the bowl. Cowl with damp kitchen towel and place it in a heat place to rise, for about 30-60 minutes. (I put it in a microwave with a glass of scorching water. Don’t turn on the microwave.)

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2. Cooking brew. Mix the sugar with yeast in a bowl, add half a glass of pre-heated water and combine completely. Piping 2 spoons of the sifted flour, combine nicely up to the density of liquid sour cream. Cowl the bowl with a cloth and set for half an hour in the heat. How quickly and properly the dough will rise, and later the dough, is determined by the quality of the yeast, and on the temperature of the liquid. It’s unacceptable to dilute and later add to the dough too heat or, conversely, chilly liquid. Water or milk should be heated to a temperature not decrease than 38, and never larger than forty one degrees. Sizzling liquid will destroy the yeast bacteria, and the chilly will not be capable to activate them – the dough won’t rise anyway.