No. 1872 — Scalded Yeast Doughnuts
English historical translation of Molokhovets recipe No. 1872 from the 1901 Russian cookbook, retaining original methods and measures.
Scald two glasses flour with one glass hot milk. Cool, add a third glass milk mixed with two to four zolotnik yeast, beat well and let rise.
Beat again, add salt, four or five yolks creamed with half a glass sugar, half a glass melted butter and five or six pounded bitter almonds.
Add enough flour to roll the dough, fold in four or five whipped whites and let rise.
After roughly forty minutes dust the table, roll two pastry sheets and form filled doughnuts as in No. 1868.
The recipe yields twenty-five to thirty doughnuts.
To provide
1½ pounds flour and 1⅓ glasses milk 2–4 zolotnik yeast ½ glass sugar, salt and 4–5 eggs ⅓ pound butter and 5–6 bitter almonds ½ glass thick jam | 1 pound butter and 1 pound pork fat 1 spoonful alcohol or vodka Sugar and cinnamon for dusting |