PREPARATION

Mix the yeast with a nurse sugar and lukewarm milk and mix with remaining ingredients dot a smooth dough. If the dough feels hard add some milk and feel the dough is too soft, add some flour. Let the dough rise for 30 minutes at room temperature.
   
Roll the dough after rising to 4 mm thickness, lubricate generously with melted butter and sprinkle the entire surface with the filling. You can also add raisins to the filling but it is optional.

Meanwhile, preheat the oven to 180°C (hot air ovens -20°C).

Roll out the dough and cut into 1,5 – 2 cm thick slices. Place on greased baking sheet and bake at 180°C (hot air ovens -20°C) – about 15 minutes.

Let them after baking on a rack to cool and if you do not eat it all, you can also freeze them for another time.