No. 1844 — Yeast-Puff Vatrushka with Fresh Cherries or Bilberries and Sour Cream
English historical translation of Molokhovets recipe No. 1844 from the 1901 Russian cookbook, retaining original methods and measures.
Make semi-puff yeast pastry No. 1833, roll into a large open vatrushka and place on a greased handleless pan. Turn up and crimp the rim, let rise, glaze with egg and begin baking.
Pit three pounds cherries, sprinkle with a glass sugar; or sort, rinse and drain two pounds bilberries and sprinkle with the same amount of sugar. Leave about two hours.
About half an hour before dinner form and prove the pastry. Bake until just beginning to brown.
If the base puffs up, prick it gently, quickly spread on the sugared berries and return to the oven.
After another quarter hour, pour a glass (half a pound) of the freshest thick sour cream over the berries and bake about five more minutes before serving.
To provide
1¼ glasses milk 2–3 zolotnik dried yeast ½ teaspoon salt 1 spoonful sugar 2 yolks | ½ spoonful butter ¼ pound butter for layers 2 pounds bilberries or cherries 1 glass fine sugar 1 glass sour cream |