Dilute the yeast in the milk, pour the beaten egg with salt and add the flour. The dough should be elastic.
We divide the dough into two even parts and roll it to medium thickness, then grease both parts with oil.
Roll the resulting cakes into tight rolls and then twist them in a circle. Mugs wrapped in a bag should be hidden in the refrigerator for 2 hours.
We prepare the cream by mixing all the starch with one glass of sugar and the remaining egg. Grind the whole mixture and pour two glasses of warm milk. Mix well and cook until thick over low heat.
After cooling, the dough is rolled again about 2 mm in thickness. We shift one cake to the parchment covered with parchment.
We apply all our cream to the cake and cover it all with a second cake, crushing the edges. From above, make several holes in the cake with a fork. Oven at 180 degrees until golden brown.