Coat the dough with just a little little bit of vegetable oil and place it again in the bowl. Cover 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 activate the microwave.)

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2. Cooking brew. Combine the sugar with yeast in a bowl, add half a glass of pre-heated water and mix completely. Piping 2 spoons of the sifted flour, combine properly up to the density of liquid bitter cream. Cowl the bowl with a cloth and set for half an hour within the heat. How quickly and nicely the dough will rise, and later the dough, will depend on the quality of the yeast, and пироги с капустой on the temperature of the liquid. It’s unacceptable to dilute and later add to the dough too warm or, conversely, cold liquid. Water or milk ought to be heated to a temperature not lower than 38, and not larger than 41 levels. Hot liquid will destroy the yeast bacteria, and the cold will not be capable of activate them – the dough won’t rise anyway.