No. 315 — Scalded Yeast Dough
English editorial translation of Molokhovets recipe No. 315 from the 1901 Russian cookbook, with historical measures, method and source.
Scald one glass of flour with one glass of boiling milk and stir smooth. When cool, beat in five beaten eggs and 1½ zolotniks of dry yeast dissolved in water. Mix thoroughly, strain through a sieve and add a little more flour. Let the dough rise slightly.
Beat the dough again, add one teaspoon of salt and ¼ glass of warm melted butter, then the rest of the flour. Knead as well as possible until the dough no longer sticks to the hands.
Leave in a warm place until it has risen to three times its original volume. Shape the small pies, let them rise again on the baking sheet, brush with egg and bake.
The author remarks that this dough does not go stale quickly.
To provide
1⅛ glasses of water or milk, according to the ingredient list 1½–2 Russian pounds of flour ¼ glass of butter | 5 eggs and 2–3 zolotniks of dry yeast 1 extra egg for brushing and 2–3 rusks |