No. 3107 — Yeast-Risen Mazurek

Take the driest flour, leave it in the oven overnight and sift it. Put ¼ garnetz into a saucepan and add 1 glass warm milk, ½ glass yeast mixture and ⅜ glass melted butter. Stir smooth, cover with a folded napkin and leave to rise in warmth.

When risen, add ¾ glass strained yolks (about 9–11), ¼ glass sugar, ½ teaspoon anise and some salt. Knead well while warm. Add another ¼ garnetz flour and knead until the dough no longer sticks to the hands; cover and let rise a second time.

Turn onto a lightly floured table and stretch as thinly as possible by hand. Lay on a buttered and flour-dusted baking sheet, turn up the edges slightly, brush with white beaten with sugar and prick all over with a fork. Without allowing another rise, put into the oven immediately for an hour.

Cover with paper if the surface browns early. Let cool after baking; if not sufficiently dry, return to the oven. Glaze and dry again in the oven. The author advises lighting the oven as soon as the dough is started.

Instead of glazing, the mazurek may be spread with crushed almonds mixed with sugar and egg whites. Total flour: ½ garnetz.