The 1901 Cookbook Archive
No. 3155 — Small Caraway Buns
English historical translation of Molokhovets recipe No. 3155 from the 1901 Russian cookbook, retaining original methods and measures.
Knead ¼ glass warm milk, ⅜ pound butter, ¾ glass sugar, about 2 tablespoons rosewater, 1 tablespoon thick yeast mixture and approximately 1½ pounds flour, beating with a spatula. Let rise.
Shape small flat buns, place on an iron sheet and allow a second rise. Brush with egg, sprinkle with caraway seeds and bake in a fairly hot oven.
Original source: Read Russian recipe No. 3155. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.