No. 3077 — Scalded-Dough Buns
English historical translation of Molokhovets recipe No. 3077 from the 1901 Russian cookbook, retaining original methods and measures.
Scald ¼ garnetz flour with 2 glasses hot milk and stir smooth. After cooling slightly, add 15 beaten eggs and ¾ glass thick yeast mixture. Mix well, strain through a sieve, add a little more flour, stir and let rise slightly.
Beat the dough, add 1 teaspoon salt, ¾ glass melted butter, 1¼ glasses sugar and the remaining flour. Knead thoroughly until the dough comes away from the hands and leave in warmth until it has tripled in volume.
Shape buns, let rise on a baking sheet, brush the tops with yolk and bake. The source praises their flavour and says they remain fresh for a long time.
The final list gives 1 garnetz (5 pounds) flour, 15 eggs, ¾ glass water, 2 glasses milk, salt, ¾ glass melted butter and 1¾ glasses sugar.