Salted Baskets

Start by kneading a dough using 500g of flour, one egg, a tablespoon of sugar, two tablespoons of oil, a teaspoon of salt, and a cup of milk with a piece of yeast (15-20g) dissolved in it. Place the dough in a deep bowl filled with room temperature water and let it sit until it rises to the surface. Once it floats, remove it from the water, add a bit more flour, knead lightly, and divide it into balls the size of a chicken egg. Allow them to rise slightly, brush with egg yolk, and bake in a moderately hot oven.

Once baked, cut off the tops of the balls and scoop out the insides with a spoon. Now, fill them with Olivier salad, crumbled feta cheese, or any other filling you prefer, and garnish with diced boiled or pickled beets, carrots, boiled egg whites, and chopped parsley. You can also make handles from the same dough or cut them out of lemon peel and attach them to the baskets.