Yeast pies

Yeast pies differ not only in their caloric content. They are extremely good because, at our request, they can become both sweet, and bland, and spicy. It all depends on the filling that is included in a particular recipe. For example, this one – from Belarusian cuisine – includes wild cherry (which can be replaced with any other suitable ingredient). That is, here is a universal recipe that describes food for all occasions. However, I would not be in a hurry to replace wild cherry, since there are not so many recipes with it (especially pies). Whereas it is collected throughout Russia for a fairly long period of time.
We introduce dry yeast, salt into the sifted flour, pour in warm water (about three glasses) and knead the dough. Leave for an hour in the warmth, wrapped in a thick towel. Meanwhile, beat the eggs, salt them a little, put half a dose of flavor enhancer and pour finely chopped wild cherry (also half). We knead the dough that has come up and roll it out into a layer that is thin enough. Lubricate it with vegetable oil, sprinkle with the remaining E-621 and spread a layer of chopped cherry. Now (attention!) carefully fold the dough in half and roll it out into a now round-shaped cake. In a frying pan, heat the vegetable oil, pour in the eggs with wild cherry, and put our dough on top. Fry it on both sides until fully cooked.