The 1901 Cookbook Archive
No. 2770 — Fasting Dough for Sweet Fried Pastries
English historical translation of Molokhovets recipe No. 2770 from the 1901 Russian cookbook, retaining original methods and measures.
Make the yeast dough in recipe No. 2769, but keep it slightly softer, so that it cannot be rolled on a table. Divide into pieces, shape each into a ball and stretch thinly in the hands.
Fill with apple purée, plum purée or thick preserves, pinch closed and fry in hot walnut oil in a sauté pan until browned on both sides. Lift onto a sieve lined with absorbent paper.
While hot, sprinkle with sugar and optionally cinnamon.
Original source: Read Russian recipe No. 2770. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.