Method

Pour ¼ garnets flour and a little salt into a stoneware bowl and add 3 egg yolks, 1 egg, ¼ glass sugar, and the zest from ½ lemon. Mix everything thoroughly, add 2 spoons yeast, and enough cold milk to make a dough thick enough for buns. Knead thoroughly until the dough begins to form blisters and let it rise slightly, but not in a warm place. While the dough is rising, prepare ½ lb butter, washed and squeezed dry, and set it in a cold place. When the dough has risen, turn it out onto the table, roll it out into a circle, and place on top a circle of butter half as large as the circle of dough. Fold over the dough**, roll it out, and gather it up again. Repeat 3 times. After rolling it out the third time, cut the dough into various shapes and let them rise on a baking sheet. Paint with egg, sprinkle with almonds, or place jam in the middle. Do all this in a cold place and transfer the pastries directly from the cold into a hot oven.

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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