About 5 hours before dinner prepare a dough as usual from
After ½–1 hour, spread the prepared dough on the table, roll out into two circles almost the thickness of a finger, and sprinkle lightly with flour, as already indicated. Place half-teaspoons of jam without juice in little piles on one of these sheets, so that this amount of dough yields 24 buns. Cover evenly with the other sheet and cut out the doughnuts with a glass. Place the doughnuts on a baking sheet lightly strewn with flour and set in a warm place to rise for 45 minutes. The lightness of the buns depends on not leaving them for too long—if they rise too much on the baking sheet, the dough will lose its strength and turn leaden when put into oil because it will not be able to rise further.
Bring to a boil equal proportions of goose or pork fat and Russian butter.* Drop in 5–6 doughnuts at a time, and fry over a low fire, covered, so that the fat and butter boil steadily and do not burn. When the doughnuts have browned and are cooked, remove them from the fat with a slotted spoon. Immediately sprinkle them with sugar mixed with cinnamon and place them in a sieve on blotting paper. Then arrange them on a platter and serve hot.
The doughnuts are better still if the dough is thinner, but since that makes it more difficult to roll out on the table, simply spread out the dough on the table and cut it into
Applesauce may be used instead of jam: Bake 3 apples, rub through a sieve, add
*At this point
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