The 1901 Cookbook Archive
No. 3168 — Hungarian Buns with Prune Filling
English historical translation of Molokhovets recipe No. 3168 from the 1901 Russian cookbook, retaining original methods and measures.
Beat ½ pound unsalted butter until pale, mix with 7 yolks and 1 whole egg, add 20 lots flour, ⅓ glass thick yeast mixture, ¼ glass sugar and some nutmeg, and beat the dough thoroughly.
Put small buns onto an iron sheet in a warm place and allow to rise. Meanwhile cook 1 glass prunes, chop finely and mix with 1 tablespoon sugar and cinnamon.
Press a hollow in each risen bun and fill with the prune mixture or any jam. Brush with egg, sprinkle with sugar and bake.
Original source: Read Russian recipe No. 3168. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.