Yeast flat cakes

Ingredients:
For approximately 12 pieces: 200 ml milk (3.5% fat content), 8 spoonfuls of vegetable oil, 80 g sugar, salt, 500 g flour, 30 g yeast. Stuffing: 500g stoned sweet cherries either fresh or boiled, 500g fresh or boiled gooseberry. Crumb: 75 g flour, 50 g mondamine (can be replaced with corn meal), 75 g sugar, a pinch of salt, ½ topless teaspoonful of cinnamon, 75 g melted butter or margarine, 3 spoonfuls of cocoa shavings.

Preparation:
Warm milk to the temperature of your palm, dilute yeast in it. Pour it into the bowl with vegetable oil, sugar, salt and flour. Mix up all the ingredients with a blender initially at the lowest speed increasing it to the highest until the dough starts coming off the bowl’s brim. Let the dough rise. Then knead it again and divide into 12 portions. Crumble each piece with your flour-sprinkled palms until round shapes 10 cm in the diameter result. Shape their edges well. Put the shapes on a plate covered with parchment. Spread sweet cherries and gooseberry over them. Prepare the crumb and put it on the round shapes. Wait a little to let the dough rise. Bake them in an electric oven at the temperature of 200-225ºC.

Baking time: 30 min