No. 3090 — Pretzel-Shaped and Braided Sweet Breads
English historical translation of Molokhovets recipe No. 3090 from the 1901 Russian cookbook, retaining original methods and measures.
Mix ¼ garnetz warm milk, salt, ¾ glass yeast mixture and half the intended flour into a smooth sponge. Leave in a warm place to rise. When cracks appear on its surface, add 10 yolks beaten pale with ¾ glass sugar and the foam of 10 beaten whites.
Knead, adding enough flour that the dough can be cut on the table with a knife without sticking. Add 1⅛ glasses melted butter and lemon zest; continue kneading until bubbles appear and the dough comes away from hands and trough. Let rise.
Roll small ropes on the table, thicker in the middle and tapered towards the ends. Make pretzel shapes or braid them, placing them on a buttered and flour-dusted baking sheet. Once risen, brush with egg, sprinkle with sugar, cinnamon, currants and almonds, and bake for ¼ hour.
Total flour is 1 garnetz; the source gives 1 glass thick yeast mixture or 1 glass milk with 18–24 zolotniks dry yeast as alternatives.