Cheesecakes on milk with jam from yeast dough

We breed yeast in warm milk (30 degrees), in a small amount of it. Let the mixture stand until the foam cap appears - this is necessary in order to check the activity of yeast. If the cap appeared, then the yeast is good, and we continue. Add still warm milk, sugar and salt to the yeast, mix well until dissolved.

Separately sift the flour into the hill, drive the eggs into the flour, mix, pour in the yeast and knead the dough. At the very end of the kneading, pour in vegetable oil.
Cover the dough with a towel and leave to rise for an hour and a half in a warm place. When the dough rises, we will knead it once and set it to rise again for an hour or two.

Divide the finished dough into equal parts, roll it into balls and put it in rows on a greased baking sheet, at a distance from each other. To get lush, well-baked, light, porous cheesecakes, we put a baking tray with prepared products in a warm place for proofing, covering with a napkin.

When the cheesecakes are suitable, we make a hole in the middle of each ball with a glass and lubricate the surface of the cakes with yolk mixed with 1 tablespoon of water. Fill the hole with jam. We put it in a preheated oven to 200 degrees. Bake for 10 minutes.

That's it, our delicious cheesecakes with jam are ready! Bon appetit!