Kabartma (Pyshki)

Dough:

2 eggs
2 cups warm milk
2-3 tbsp.
spoons of sugar 1 teaspoon of salt
1 tbsp.
a spoonful of dry yeast 50 g melted margarine or butter flour
vegetable
oil for frying

Cooking:

Knead soft dough from the components and let it rise for about 1.5 hours. Put the risen dough on a board sprinkled with flour and divide into pieces weighing 80 g. Roll the pieces into balls and roll out with a rolling pin or crush with your hands to a thickness of 2 cm. Leave for delivery. Fry kabartma in boiling oil until golden brown on both sides.
Serve with sour cream, jam or jam.