No. 1833 — Semi-Puff Pastry with Yeast
English historical translation of Molokhovets recipe No. 1833 from the 1901 Russian cookbook, retaining original methods and measures.
Beat one and a quarter glasses milk, half a teaspoon salt, a spoonful sugar, lemon zest or cardamom, two zolotnik dry yeast, two yolks, half a spoonful butter and about one and a half pounds flour with a spatula.
Let rise in a warm or preferably cold place, then beat once more and roll out somewhere cold.
Brush with melted butter nearly solidified, or softened rather than completely melted butter. Fold in half, brush again and fold in quarters; chill.
After half an hour roll out again and repeat the butter brushing and folding, using another one or two spoonfuls for the layers.
Leave to rise in a cold place. After an hour roll into a pie or small pastries, place on a lightly greased, wiped metal sheet, rise while cool and bake immediately in a hot oven.