The 1901 Cookbook Archive
No. 317 — Simple Yeast Dough
English editorial translation of Molokhovets recipe No. 317 from the 1901 Russian cookbook, with historical measures, method and source.
Start a yeast dough with one glass of milk and one to two zolotniks of dry yeast. Allow to rise.
Beat the dough and add a teaspoon of salt, a teaspoon of sugar and the remaining flour. Leave to rise again.
Shape small pies and let them rise, brush with egg yolk mixed with water and butter, and bake for about twenty minutes.
The author remarks that a little sugar should always be added to yeast dough.
To provide
1 glass of milk and 1¼ Russian pounds of flour 2–3 zolotniks of dry yeast, as listed | Salt and 1 egg 1 teaspoon of sugar |
Historical editorial note: The method says 1–2 zolotniks of yeast, but the printed supply table gives 2–3.
Original source: Read Russian recipe No. 317. Historical quantities and terminology from the 1901 book are retained; see the measurements guide. Period food handling and storage directions do not supersede modern safety standards.