No. 3145 — Pastry Resembling Puff Pastry
English historical translation of Molokhovets recipe No. 3145 from the 1901 Russian cookbook, retaining original methods and measures.
Put ¼ garnetz flour and a little salt into a stone bowl. Beat together 3 yolks, 1 whole egg, ¼ glass sugar and zest of ½ lemon, add to the flour, then mix in 2 tablespoons yeast mixture and enough cold milk to make a bun-like dough.
Knead until bubbles begin to show, then let rise slightly but not in warmth. Meanwhile wash ½ pound good butter, squeeze completely dry and keep in a cool place.
Turn risen dough onto the table, roll it out and place a disc of butter on top, half as large as the dough disc. Fold dough over the butter, roll and fold again; repeat the process about three times.
After the third rolling, cut the dough into various shapes and let rise on the sheet. Brush with egg and sprinkle with almonds, or fill the centres with jam. Keep everything in a cool place until transferring directly into a hot oven.
Pretzels may also be made by cutting long strips, twisting two strips together and joining the ends into pretzel shapes.