No. 2793 — Scalded Strudels with Almond Milk (Printed Heading)
English historical translation of Molokhovets recipe No. 2793 from the 1901 Russian cookbook, retaining original methods and measures.
Late in the evening or early in the morning, mix 4 glasses of warm water, ¾ glass of liquid yeast or 6 zolotniks of dried yeast dissolved in an additional ¾ glass of warm water, and ½ garnets (7½ glasses) of flour. Leave to rise.
Beat the dough thoroughly with a wooden paddle, add 1 tablespoon of salt and 1 tablespoon of sugar, and if desired ½ glass of poppy-seed, sunflower or walnut oil. Add the remaining flour, beat again and let rise.
Shape bread rolls, allow them to rise on a lightly oiled baking sheet, brush with beer, boiling water and oil, or honey, and bake. The source says about 5 pounds (1 garnets) of flour yields at least 6½ pounds of cooled rolls.
The tops may be sprinkled with caraway and sugar. For tea rolls, use ¾ glass of sugar rubbed pale with oil and optionally a glass of cleaned, dried seedless raisins, candied orange peel or spices.