Lid Start – Covered Yeast Pancakes

In the past, when the men plowed in remote fields, they took the food for lunch. The covered yeast pancake, filled with apples, sugar and cinnamon, they were extremely fond of eating – along with butter sandwiches.

* For the filling, cover dried fruit and anise with water and soak.

* The following day, bubble liquid with the fruit, stirring continuously, and make until the fruit mixture is pulpy. Fold in the sugar.

* Make a steam with the flour, yeast and 300 milliliters of lukewarm milk and let it rest for 15 minutes.

* Then add the remaining ingredients and knead well. Let rest again until the volume of the dough has approximately doubled.

* Cut the dough into ten pieces and knead them thoroughly.

* Roll out half of the dough into patties, fill each patty with a fifth of the filling, then roll out the remaining dough, cover the patties and bake at 180 to 200 degrees for about 30 minutes.

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