No. 319 — Ordinary Yeast Dough
English editorial translation of Molokhovets recipe No. 319 from the 1901 Russian cookbook, with historical measures, method and source.
Start a dough with one glass of water or milk, two to three zolotniks of dry yeast and half the flour.
When risen, beat the dough thoroughly. Add one teaspoon of salt and a spoonful of sugar beaten until pale with two egg yolks and ⅛ Russian pound of butter. Add the remaining flour to make a fairly firm dough.
When risen again, turn out on the table and cut into pieces. Roll each piece with a rolling pin, place half a spoonful of filling on it and pinch closed attractively.
Allow the pies to rise on a board, brush their tops with egg yolk mixed with water and butter, then bake immediately in a hot oven for about twenty minutes.
To provide
1 glass of milk and 2–3 zolotniks of dry yeast 1 spoonful of sugar and salt | 2 egg yolks and ⅛ Russian pound of butter 1¼ Russian pounds of flour |