How to make
In 2/5 cup (100 ml) of fresh milk, warmed to 100°F (35°C), mix yeast. Add 5-6 tablespoons of sifted flour and 1 tablespoon sugar. Prepare pancake batter. Place in a warm place 90°F (30°C).
Having become effervescent, pour it over the double sifted flour along with the other products /remaining milk, sugar, beaten eggs, salt, grated lemon rind, slightly warmed lard/. Blend into a soft dough that after it starts producing bubbles is wrapped in a towel and let rise in a warm place.
With smeared with fat hands divide the dough into 3 pieces and roll each one thick crust. Each crust is sprinkled with a mixture of ground walnuts, cinnamon, cleaned and soaked in rum raisins. Sheets are rolled and twisted. Place in a shallow greased pan and grease again, then leave in a warm place to rise.
Already leavened cake is smeared over with beaten egg yolk with a little water, sprinkle with sugar and bake in a moderate oven.
