Yeast pour 100 ml of hot (but not boiling!!!) water and leave for 10-15 minutes. Meanwhile, combine biolakt with butter, salt and sugar. In the risen yeast, add 100 g of flour and knead satalino - get the consistency of thick cream and again put in a container of water. Then, while stirring with a whisk mix of biolakt, butter, salt and sugar, slowly introduce the flour. Knead the dough first with a whisk, and as the dough becomes stiffer blade or hands. The prepared dough formed in a ball and cover the bowl with the dough with a towel - give it a rest of at least 20 minutes. Then separate into portioned balls. I had 14.

From the resulting dough balls are forming "spaghetti" and roll it with a rolling pin. Cut the sausage into 14 wedges, and a first samipya "top" sausages.

Then twirl the dough in a spiral and semipaved at the end.

The finished product is sent to a heatproof dish with the hot oil and fry until cooked. I fried with 3 sides.

Bon appetit!! The technology of preparation of the test took from "simple recipes with taste" and made some changes - replaced part of the products and design of the cake.