Ingredients

  • 3 lbs flour
  • ¼ lb butter
  • 6 eggs
  • (½ glass sugar)
  • 3 Zolotniki, or 1 kopeck, dry yeast
  • about 2 glasses milk

Method

In the evening dilute 3 zolotniki dry yeast in warm water and stir in 2 teaspoons flour to make 1 glass in all. Set the mixture aside to rise overnight and the next the morning mix this glass of very liquid yeast with 1 glass milk and ¼ lb clarified butter mixed with enough milk to make 1 glass. Add 2 lbs flour, 5 large eggs (that is, 1 glass of eggs), and 1 spoon salt. Knead as well as possible, working the dough for about an hour. Transfer the dough to a napkin and tie it up, leaving enough room for the dough to double in bulk. Submerge the napkin with dough into a barrel of cold water.

When the dough rises to the surface after several hours, beat the dough and use half of it to form a pirog. Stuff the pirog and place on a sheet to rise. Paint with egg, sprinkle with rusk crumbs, and bake in the oven for ½ to 1 hour, as indicated in the Remarks. Use the rest of the dough to make buns, sprinkling ½ glass fine sugar into the dough.

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