fingers with jam

Ingredients

250 ml of warm milk
250 g of softened margarine
50 g freshly baked (1 tbsp dry)
1/2 teaspoon of baking powder
2 tablespoons Sahara
500 g of flour
Thick jam

1 In warm milk with sugar, dilute the yeast and let stand in a warm place for about 5 minutes (until a "coat" is formed). In the meantime, rub margarine with flour into crumbs. Add the baking powder and milk with the yeast.
2 Knead soft elastic dough. It turns out to be bold, so it does not stick to your hands. Dough to form in a bowl and leave in the heat for 15 minutes. Then remove to the cold for 40 minutes.
3 Finish the dough into several pieces. Roll out 0.5 cm thick. Cut out the triangles from the outline dough (5 cm base and 10 cm in length - approximately). On the base of the triangle put a little jam and roll with a tube towards the top of the triangle. Should get a mini-croissants.
4 Put on a baking sheet (do not lubricate). Put in the preheated to 200 g. oven for 15-20 minutes. Finished "fingers" sprinkled with powdered sugar.