No. 2366 — Lean Yeast Dough for Pies and Small Pastries
English historical translation of Molokhovets recipe No. 2366 from the 1901 Russian cookbook, retaining original methods and measures.
Mix two glasses sifted high-grade flour with one and a half to one and three quarters glasses warm water in which two zolotnik dry yeast have been dissolved.
Beat until smooth and bubbly and leave warm to rise.
Beat down, add a teaspoon salt, two or three spoons poppy-seed, sunflower or walnut oil and the remaining flour, working until dough no longer clings to the hands. Let rise again.
Roll, transfer to an oiled sheet, fill and seal, and allow to rise once more.
Brush with boiling water, or oil mixed with cold water and a little flour, or beer. For sweet pies use honey.
Bake in a hot oven and brush with oil on removal.
To provide
1½–2 pounds flour 1½–1¾ glasses water 2 zolotnik yeast | ¼ glass sunflower, poppy or walnut oil Beer or another glazing liquid |