Method

Prepare a dough as indicated above for doughnuts (ponchki). After it has risen twice, roll out the buns so that after they have risen on top of the stove and in the oven, they will be as large as a good turnip. Paint the buns with egg beaten with water just before setting them in the oven. Let them cool a bit after removing them from the oven, then cut off the tops with a very sharp knife. Scoop out the soft interior with a spoon into a stoneware bowl and scald it with good cream. Add a little of the very best butter, sugar, cinnamon, 1–2 eggs, and currants that have been scalded with boiling water and dried. Mix thoroughly until the mixture resembles a thick porridge. Fill the rolls with this mixture, replace the cut-off tops, and paint lightly with egg. Strew with rusk crumbs and sugar and bake for ½ hour.

Serve the rolls with cream or a sauce made with milk and egg yolks.

These buns are served as a last course during Butter Week.

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