No. 1372 — Ordinary Yeast Dough for Savoury Pies
English historical translation of Molokhovets recipe No. 1372 from the 1901 Russian cookbook, retaining original methods and measures.
Make a sponge of 1¼ glasses of warm milk or water including yeast and half the flour. Leave in a warm place to rise.
Beat thoroughly with a wooden spatula, salt and add two spoonfuls of butter, two eggs or two to three yolks, and enough flour for a firm dough.
Knead until it leaves the hands. After a second rise, roll out with minimal flour, add the filling and pinch closed.
Let rise for about half an hour, brush with yolk beaten with butter and water, and bake immediately in a hot oven.
For further detail see the general note on pies. If egg whites are needed for a dessert, use only yolks in the dough and reserve whites for meringue No. 2186.
To provide
1¼ glasses of milk or water including yeast 1½ teaspoons of salt and 1 teaspoon of sugar | 1½–2 Russian pounds of flour, 2 eggs and ¼ pound of butter 2 rusks and 1 egg for glazing 3 zolotnik of dry yeast |