Half-Puff Yeast Dough
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- stakan milk
- tsp salt
- tsp sugar
- zolotnik dry yeast
- egg yolks
- spoon butter
- funt wheat flour
Instructions
- Beat milk, salt, sugar, yeast, yolks, butter and flour; let rise.
- Roll, butter and fold in four; chill and repeat once; let rise cold.
- Roll out for a pate case (Nos. 1401-1404); use scraps for vatrushki.