Excellent Yeast Dough for Pirog
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- stakan cold water
- zolotnik dry yeast
- funt Russian butter, creamed white
- egg
- spoon salt
- funt wheat flour
Instructions
- Combine very cold water, dry yeast, creamed butter, egg, salt and about 2 funt flour; knead.
- Cover with a cloth and let rise on the table.
- Form and bake the pirog per the general note.