Boil 2 glasses flour with 1 glass hot milk. When cool, pour in ½ glass milk mixed with 1 zolotnik yeast. Beat thoroughly, let rise in a warm place, and then beat the dough again with a spatula. Add salt, 4–5 egg yolks beaten with ½ glass sugar until white, ½ glass melted butter, 5–6 ground bitter almonds, and enough flour so that the dough can barely be rolled with a rolling pin. Add 4–5 beaten egg whites, mix, and let rise for 30 to 45 minutes. Sprinkle a little flour on the table and roll out 2 sheets, etc., as indicated. Yields 25–30 doughnuts.