233 Fried yeast pirozhki with brain forcemeat

Pirozhki iz testa na drozhzhakh, zharenye v fritjure, s mozgami

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

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For the Dough

  • 1 or 2 zolotniki dry yeast
  • lbs (4 glasses) flour
  • 2 eggs or 3 egg yolks
  • lb butter
  • 1 glass water or milk
  • ½ lb butter or cooking fat


    Prepare the dough from a full glass of warm water or milk, 1 zolotnik of dry yeast, and half of the flour [i.e., 2 glasses]. Let the dough rise in a warm place, then beat thoroughly with a wooden spatula. Sprinkle on salt, and beat in 2 eggs or 3 egg yolks. Add 1 spoon butter and enough flour to make a dough that is sufficiently thick. Stuff the pirozhki and place them on a table dusted with flour. When they have risen, fry in melted butter or fat.

    Prepare the brain stuffing as follows: Plunge the brains from 2 calf’s heads into boiling water with vinegar and salt. Boil, remove from the water, cool, and chop fine. Fry ½ spoon flour in 1 spoon butter, add the brains, and strew with a little ground pepper, nutmeg, or mace. Pour in about 2 spoons bouillon or 1 spoon sour cream and mix.

    If the pirozhki are needed for dinner, that is, at four o’clock, then prepare the dough in the morning between eight and nine o’clock.

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