No. 320 — Half-Puff Yeast Dough
English editorial translation of Molokhovets recipe No. 320 from the 1901 Russian cookbook, with historical measures, method and source.
Make a dough with 1¼ glasses of milk, one teaspoon of salt, half a spoonful of sugar, two to three zolotniks of dry yeast, two egg yolks, 1/16 Russian pound of butter (called half a spoonful in the source) and 1½ pounds of flour.
Knead and beat as well as possible. Let rise in a warm or preferably a cold place. When risen, beat again and roll out in a cold place.
Brush the entire surface with very soft, almost liquid but not melted butter, using a feather. Fold double, brush once more, then fold in four and put on a dish. Take into the cold or set over a tub of ice.
After ten minutes roll out again and repeat the buttering and folding, up to three times. Allow to rise in the cold.
Cut into small pieces, roll into round flat cakes and put a portion of cooled filling on each. Pinch closed decoratively along the middle into oblong pies and place on an iron baking sheet, lightly greased then wiped.
If an even seam is difficult, turn the pies seam-side down. Let rise again in a cold place, brush with butter, beaten egg yolk and one teaspoon of cold water, sprinkle with crushed rusks and bake immediately in a hot oven for about twenty minutes.
The same dough may be used for vatrushki and sweet pies.
To provide
1¼ glasses of milk 2–3 zolotniks of yeast and 3 eggs, as listed | ¼ Russian pound of butter in the ingredient list 1½ Russian pounds of flour |