Method

Mix thoroughly glasses warm milk, zolotnik saffron soaked in rum, glass fresh sour cream, 1–2 spoons yeast, and nearly lbs flour. Let rise and then beat the dough with a small spatula. Add ¼ lb butter, washed and beaten until white, 1 egg yolk, glass sugar, ½ glass or more [mixed] raisins and currants, and a little cardamom. Knead the dough as well as possible, and let it rise again. Form into a large krendel, let it rise on the baking sheet, then paint it with egg and place it in a rather hot oven.

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