In a bowl break the eggs and add sugar as you whisk.

Add in the margarine and continue mixing until the sugar dissolves.

Pour in your warm milk in the mixture and whisk some more.

In another bowl put in your flour,one satchet of yeast and salt and mix well.

Add in the egg mixture in the flour and knead until the dough does not stick on your hands.

Let it rest for two hours.

Grease your sufuria well with blueband of cooking fat.

When time is up cut the dough into desired shapes and place in the sufuria.

Let it rest for an hour.

On your jiko make sure there's little charcoal on the bottom part and more on the lid.

Bake until the top turns brown.