No. 1888 — German Stuffed Sweet Buns
English historical translation of Molokhovets recipe No. 1888 from the 1901 Russian cookbook, retaining original methods and measures.
Make yeast dough as for the preceding doughnuts. After two rises form buns large enough to grow to the size of a good turnip during proofing and baking.
Glaze with egg diluted with water and bake. Let cool slightly, cut off their tops with a sharp knife and scoop out the soft centres.
Scald the crumb in good cream in a stoneware bowl and mix with a little butter, sugar, cinnamon, one or two eggs and scalded, dried currants to make a thick porridge-like filling.
Refill the buns, replace lids, brush lightly with egg, sprinkle with rusks and sugar and bake for another half hour.
Serve with cream or milk-and-yolk sauce.
The author remarks that German households served these buns as the final Maslenitsa dinner course in place of Russian bliny.