Grandma's raspberry cakes

1. 

whole milk 3.5% ¾ cup (200 ml) • all-purpose flour / plain flour 0.5 tsp • sugar granulated 0.5 tsp • fresh yeast 1.5 oz (42 g)

Mix flour and sugar with a little lukewarm milk. Add crumbled yeast and gently stir. Allow it to raise covered at warm place.

2. 

all-purpose flour / plain flour 1.7 lb (750 g) • powdered sugar 1.75 oz (50 g) • chicken egg 1 pc • egg yolk 4 pcs • salt 1 pinch • rum 5 tbsp • whole milk 3.5% 1.1 cup (250 ml)

Put flour into the bowl, add sugar, eggs, egg yolks, salt, rum and yeast. Add milk and knead the dough.

3. 

Leave the dough covered to rise in a warm place.

4. 

all-purpose flour / plain flour • jam raspberry

Work with dough in parts. Roll the dough on a floured board to a thickness of about 0.8 mm. Cut out the wheels with a mold. Put a teaspoon of jam on half of the wheels.

5. 

Cover the wheels with jam and press the edges.

6. 

Cut the wheels again.

7. 

rapeseed oil • unsalted butter 1 tsp

Heat a sufficient amount of oil with a piece of butter in a pan. Put cakes in oil ...

8. 

...and fry from both sides.

9. 

Put hot cakes on a paper kitchen towel to soak up excess fat.

10. 

powdered sugar

Serve cooled, sprinkled with sifted powdered sugar.