No. 3116 — Yeast Plyatsek with Cheese or Preserved Oranges
English historical translation of Molokhovets recipe No. 3116 from the 1901 Russian cookbook, retaining original methods and measures.
Beat 5 eggs, add 1⅛ glasses warm milk and 4–8 zolotniks dry yeast, then stir in ¼ garnetz flour. Beat thoroughly with a spatula and leave in warmth.
After rising, add a little salt, ½ glass sugar, nearly ½ glass warm melted butter and another ¼ garnetz flour. Knead until the dough comes away from the hands. After a second rise, divide between two paper moulds on a baking sheet.
When risen, brush with yolk, sprinkle with sugar and shredded almonds and bake.
Alternatively, cover with a cheese topping: press 2 pounds fresh tvorog, rub through a sieve, and mix with 4 yolks, 1 whole egg, 1–2 tablespoons butter, ¼–½ pound sugar, ½ glass scalded and sorted dried currants and ½ teaspoon salt. Bake in a hot oven until the cheese browns.
Or place half the dough in a paper mould, allow it to rise, cover with slices of orange taken from preserves, add the other layer of raw dough, allow to rise a little, brush with yolk and bake.