No. 1373 — Another Method for Yeast Dough
English historical translation of Molokhovets recipe No. 1373 from the 1901 Russian cookbook, retaining original methods and measures.
Mix 1¼ glasses of warm milk or water with one teaspoon salt, two to three zolotnik of dry yeast dissolved in ¼ glass of water and 1½ glasses of flour until smooth.
Leave in a warm place. When cracks appear on the sponge's surface, add three or four well-beaten yolks and the foam of three or four egg whites.
Knead in enough remaining flour that the dough can be cut on the table without sticking to the knife.
Pour in ⅓ glass of melted butter and knead until bubbles appear and the dough leaves the hands.
Allow to rise, shape the pie or small pies, let rise again, brush only the top with egg and bake.
To provide
2–3 zolotnik of dry yeast 1½ glasses of water or milk 1½–2 Russian pounds of flour | ⅓ glass of melted butter 4–5 eggs and 1 teaspoon salt 1 teaspoon of sugar |