Ingredients

  • 1 cup cream
  • 1 cup egg yolks
  • ½ cup butter
  • 1 cup sugar
  • 1 cup birch lye
  • flour

Method

For each cup of cream, add 1 cup egg yolks, ½ cup butter, 1 cup sugar, and 1 cup pure birch lye. [Add flour,] knead the dough, roll into [ropes, and form into] rings (bubliki, inache baranki)* Bring milk to a boil, drop in the rings, and when they rise to the surface, gather them up with a stick and place them on a plank or board in the oven. After they have dried out, turn over the plank so that the rings are also turned over,** and leave them in the oven until they have finished baking.

*Both these words refer to ring-shaped breads or rolls. The lye in the recipe served as a mild leavener; it also heightened the browning during the baking process and gave a gloss to the final product. See the Glossary for more on lye.

**This perplexing maneuver results in baking the rings on the oven floor covered by the plank. Perhaps it was difficult to remove the rings from the plank without breaking them until they had finished baking. Otherwise one wonders why Molokhovets did not turn them individually instead of as a unit, plank and all.

Loading
Loading
Loading