No. 1893 — Pezy: Steamed Yeast Buns
English historical translation of Molokhovets recipe No. 1893 from the 1901 Russian cookbook, retaining original methods and measures.
Make a sponge from one glass milk with yeast and half the flour, let rise, then add the rest of the flour, salt, two spoonfuls butter and two eggs.
Beat until smoother and softer than ordinary rusk dough and leave warm to rise again.
Form walnut-sized round buns, dip each in melted butter and place in a small mould.
After proving, steam the mould in boiling water for about half an hour or bake the buns in an oven.
Serve hot in the pan or unmould onto a dish, offering two onions finely chopped and browned in butter separately.
These pezy can also be filled with beef or jam.
To provide
About 1 glass milk or water 3 glasses flour, 1 pound, 2 eggs and salt | 2 zolotnik yeast and 2 onions ¾ pound butter altogether |