No. 3109 — Yeast Mazurek with Whipped Whites
English historical translation of Molokhovets recipe No. 3109 from the 1901 Russian cookbook, retaining original methods and measures.
Take 3½ eggs, 3 additional yolks, 1 glass warm milk, ½ glass yeast mixture, ½ garnetz flour (or slightly less if very dry) and ⅔ glass sugar. Knead thoroughly and set in warmth.
After rising, add ¾ glass warm melted butter and beat until the dough comes away from the hands. Fold in 3 beaten whites, cover and let rise.
Stretch as thinly as possible by hand, folding up the edges a little, and place on a baking sheet. Prick with a fork and sprinkle with raisins, chopped almonds and sugar. Let rise slightly before a very low fire, then bake in an oven that is not too hot until the mazureks are thoroughly baked and dried.