No. 3078 — Carlsbad Buns
English historical translation of Molokhovets recipe No. 3078 from the 1901 Russian cookbook, retaining original methods and measures.
Beat ½ pound butter until white, adding 8 yolks one at a time. Combine ¾ glass yeast mixture (or 4–6 zolotniks dry yeast) with ¾ glass milk and ¾ glass cream, strain through a sieve and pour into the butter and yolks.
Gradually add 1½ pounds very dry, warm flour, adding up to another ¾ glass cream so that the dough stays light. Beat as well as possible and leave to rise in a warm place.
Lightly grease the hands with butter and shape small flat buns about the size of little wild apples. Place on a flour-dusted sheet; put half a blanched almond in the centre of each.
Brush only their tops, not their sides, with yolk mixed with water; sprinkle generously with sugar, let rise and bake for half an hour until barely browned.