The 1901 Cookbook Archive
No. 3110 — Mazurek with Dough Risen in Cold Water
English historical translation of Molokhovets recipe No. 3110 from the 1901 Russian cookbook, retaining original methods and measures.
Knead ¾ glass warm milk, ¾ glass yolks, 1 tablespoon yeast mixture, 1¼ pounds flour and ¾ glass butter until the dough comes away from the hands.
Place in a buttered napkin and tie it with room for the dough to expand. Submerge in cold water overnight. Next day, when the dough floats to the surface, remove it from the napkin and knead thoroughly with ⅛ glass sugar.
Cover on the table for a slight rise of about an hour, roll out thinly, lay on paper on a baking sheet, let rise slightly, brush with egg and bake in a moderate oven until baked and dried.
Historical editorial note: The historical method of leaving dough submerged in cloth overnight is not a modern food-hygiene recommendation.
Original source: Read Russian recipe No. 3110. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.