No. 1889 — Yeast Pastries with Tvorog
English historical translation of Molokhovets recipe No. 1889 from the 1901 Russian cookbook, retaining original methods and measures.
Mix four yolks, a quarter pound melted butter, a little milk and a spoonful sugar, warm gently and add to three glasses wheat flour.
Stir smooth, add half a small glass thick white yeast, beat well and leave warm to rise.
Knead the risen dough, divide into six to nine pieces, and roll each on a separate quarter sheet of buttered paper.
Spread each with pressed tvorog mixed with sugar, yolks and currants, or with jam.
Fold the paper with its pastry in half, transfer to a metal tray and bake until the paper browns and pastry is done.
Remove paper, arrange pastries on a dish, sprinkle with cinnamon sugar and serve with melted butter and sour cream.
To provide
4 yolks and ¼ pound butter 2–3 zolotnik yeast ½ spoonful sugar and 3½ glasses flour 2 spoonfuls butter to grease the papers For the filling: 1½ pounds tvorog and ¼ glass sugar | Cinnamon, ½ glass currants and 2 yolks Or 1½–2 glasses thick jam Extra cinnamon sugar and 2–3 spoonfuls melted butter Or 1½ glasses sour cream |