Bring to a boil 1¼ glasses water and ½ glass butter, immediately sprinkle on 1½ glasses flour, and mix until smooth. Beat 4 eggs, or preferably, 4 egg yolks, into the hot mixture and add salt. Immediately make about 18–20 pirozhki, sprinkling them lightly with flour (not more than 1 spoon). Bake them in the oven on a baking sheet strewn with flour. This dough should not be painted with egg.