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Russian Fried Cakes

Scald I pint of milk, add I scant teaspoonful of salt and I tablespoonful of sugar; when lukewarm add I yeast cake dissolved in a little warm water and sufficient flour to make a drop batter and set aside to raise. When light and spongy add ½ of a cupful of butter creamed together with I cupful of sugar and 3 eggs, beat until thoroughly mixed, add sufficient flour to make a soft dough and knead for five minutes.

Return to the bowl, cover and keep in a warm place until light. Turn on a floured board, roll out quite thin and cut into three-inch circles. On 1/2 of these cakes place I small spoonful of apricot or any firm jam or marmalade. Cover with the remaining cakes and pinch each together securely. Cover with a floured cloth and let stand for twenty minutes, then drop, a few at a time, into smoking hot fat. When well browned and puffed up drain on unglazed paper and roll in powdered sugar.