How to make
Crush the yeast in slightly warmed water. Add the sugar and a few tablespoons of flour, until a thick mixture is obtained. Leave it to activate.
Sift the flour and make a well. Add one whole egg and one egg white of another in it. Add the salt, half of the melted lard and yogurt at room temperature. Pour the activated yeast into the well.
Stir at first, until the flour absorbs the liquid ingredients. According to this you will find out how much more and whether you will need more flour. Knead and sprinkle a little, until it stops sticking, but still remains soft and elastic.
Dip your hands in the remaining lard and spread the kneaded dough with it well. Leave it in a suitable container covered with a towel or cling film, until it doubles in volume - about an hour, depending on the heat in the room.
Knead the dough for the maslenitsa briefly and leave it to rest again for 15 minutes on the worktop.
Dip your hands into the melted lard again (heat it, if it has hardened) and stretch it out into a round, relatively thin crust by doing it with your fingers and palms. Spray more of the lard on it. Then grab it at one end and pull up with a slight twist.
Continue twisting, until you've done it with all of the dough. Form the elongated dough into a spiral in a greased pan of approximately 80°F (26 cm) in diameter. Leave it to rise once more for 40-50 minutes.
Spread the shaped maslenitsa with beaten yolk with a little water and fat and bake until it has aquired a golden color in a preheated oven at 360°F (180°C) on the lowest position.
Serve the maslenitsa with lard while it's still warm! Wonderful pita with cheese!
