Mix until smooth ¼ garnets warm milk, salt, ¾ glass yeast, and half the indicated amount of flour. Let the dough rise in a warm place and, when the top cracks, beat in 10 egg yolks that have been beaten until white with ¾ glass sugar. Add 10 beaten egg whites and knead the dough, sprinkling on enough flour so that it can be cut on the table with a knife and so that the dough does not stick to the knife. Add 1⅛ glasses clarified butter and lemon zest and knead until blisters appear in the dough and it does not stick to your hands or the trough. Let the dough rise, then roll it out on the table with your hands into small ropes of dough a little thicker in the middle than at the ends. Form into pretzels, or braid them as hair is plaited (kak kosa). Place on a greased and floured baking sheet. When they have risen, paint with egg and strew with sugar and cinnamon, currants, and almonds. Bake for 15 minutes. Use in all 1 garnets flour and 1 glass thick yeast or 1 glass milk with 6–8 zolotniki dry yeast.