Delute the yeast with warm water or milk (not hot otherwise the yeast organisms will loose their leavening power), mix well with sugar, salt, add eggs and flour. Knead, at the end of kneading add shortening (butter or margarine). Cover the dough with a cloth and keep it in a warm place so that it can leaven.

In order to remove carbon dioxide from the dough and enrich it with oxygen make several knock-backs and let the dough puff up again. The first knock-back should be made 1-1.5 hour later, the second – 2 hours later. The ready leavened dough becomes twice its initial size, a hole made on it flattens slowly, the dough doesn’t stick to hands and comes easily off the pan’s sides.

Use the dough for making various baking: scones, pizzas, buns, tarts, etc.