Dissolve the yeast with the sugar in 1/4 l of lukewarm milk. Sift the flour into a bowl, pour the yeast milk into a well and leave the bowl in a warm place covered with a cloth for about 20 minutes. Then add the eggs and mix well with the yeast milk, the remaining lukewarm milk and a little salt with a wooden mixing spoon. Cover the finished plinsen mass with a cloth and let rise for half an hour.
Pour the dough into the pan in portions and bake the golden brown plins, which are coated with butter and sprinkled with cinnamon and sugar or served with hot cherries and vanilla ice cream.
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