Pour ¼ garnets flour and
Krendels may be made from this dough as follows: Cut the dough into long strips, twist pairs of them, and seal into a kind of krendel, etc.
*This recipe, which combines a yeast dough with the technique for making puff pastry, resembles what we now call Danish pastry. The finishing with almonds or jam reinforces the analogy.
**The text is ambiguous at this point. Molokhovets instructed the reader to cover the butter with dough (pokryt’ testom) but, without indication that a second circle of dough was to have been prepared, I assume she meant that the reader should fold the dough over the butter, which is the usual procedure when making puff pastry.
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