No. 318 — Lean Yeast Dough
English editorial translation of Molokhovets recipe No. 318 from the 1901 Russian cookbook, with historical measures, method and source.
Mix one glass of water, one full teaspoon of salt, two to three zolotniks of dry yeast and part of the flour, and let rise.
Add one teaspoon of sugar and one tablespoon of sunflower or mustard oil. Beat thoroughly, knead into a dough that is not overly stiff and work well with a spatula. Allow it to rise.
Turn out onto the table, divide into fifteen to eighteen portions, roll out, put a spoonful of filling on each and pinch closed. Let rise again.
Brush with water, oil or kvass and immediately bake in a hot oven for about twenty minutes. Serve.
To provide
1 glass of water The source ingredient list prints 1–2 [abbreviated or damaged unit] of yeast 1 full teaspoon of salt | 1¼ Russian pounds of flour 1 tablespoon of oil Kvass or water for brushing |