No. 3181 — Shanezhki with Sour-Cream Topping
English historical translation of Molokhovets recipe No. 3181 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare dough as for Kümmelkuchen, recipe No. 3095. Shape into buns about the size of the three-kopeck buns sold commercially, and allow to rise.
Mix 2 tablespoons thick sour cream, 1 tablespoon butter, a little salt and 2 teaspoons flour. Spread this mixture on the risen buns and bake.
The dough ingredient list gives 1½ glasses milk, salt, ⅜ glass yeast mixture or 3 zolotniks dry yeast, 5 eggs, ⅜ glass sugar, ⅔ glass melted butter, lemon zest and 2½ pounds flour; allow another 2 tablespoons sour cream and 1 tablespoon butter for the topping.
To provide
For the dough: 1½ glasses milk and salt. ⅜ glass yeast mixture or 3 zolotniks dry yeast. 5 eggs and ⅜ glass sugar. ⅔ glass melted butter. | Lemon zest. 2½ pounds flour. 2 tablespoons thick sour cream. 1 tablespoon butter. |