No. 3066 — Buns Proofed in Cold Water
English historical translation of Molokhovets recipe No. 3066 from the 1901 Russian cookbook, retaining original methods and measures.
Scald 1 glass flour with 1 glass milk. Once cooled, mix in 1 glass thick yeast mixture until smooth and allow to rise.
Add 2 glasses yolks, 1 glass whole eggs, 2 glasses milk, 1½ glasses sugar, lemon zest, 1 glass warm melted butter and enough flour to make an ordinary firm dough that comes away from the hands.
Tie the dough loosely in a tightly woven napkin greased with butter, leaving room to expand, and immerse it in cold water for three hours. When the dough and napkin float to the surface, take them out and shape into buns. Place on an iron baking sheet; after rising, brush with egg and bake in a hot oven.