No. 1376 — Butter-Laminated Half-Puff Yeast Dough
English historical translation of Molokhovets recipe No. 1376 from the 1901 Russian cookbook, retaining original methods and measures.
Beat together 1⅓ glasses of milk, 1½ teaspoons salt, three zolotnik of dry yeast, two yolks, half a spoonful of butter and 1½ Russian pounds of flour.
Let rise in a warm place, though the author prefers a cool place. Beat again and roll out somewhere cool.
Using a feather, brush the entire surface with butter so soft it is nearly liquid. Fold in half, brush again and fold into quarters. Chill for ten minutes.
Repeat rolling, coating and folding until done three times. Allow to rise in a cold place.
For a pie, after an hour roll the dough, dust with flour, fold into quarters and move to a lightly greased and wiped baking sheet.
Open out, add filling, pinch the centre and sides neatly and let rise again in a cool place.
Brush with butter, yolk and a teaspoon of cold water, scatter with rusks and bake immediately in a hot oven.
The author suggests about half an hour without fish, or almost an hour with fish. The butter total is ¼ Russian pound.