Dry out the flour for at least 2 days before using. Pour 1 garnets of this well-dried flour into a trough and make a depression in the flour. Mix 1 glass yeast, or more if it is not very fresh, with 20 eggs and ¼ garnets milk. Strain into the flour, mix everything together, and let the dough rise for a half hour or more. Then begin to beat the dough with your hands, gradually adding 1 teaspoon salt, 1½ glasses each sugar and clarified butter, and, finally, the remaining flour. After each addition, beat the dough as well as possible until it no longer sticks to your hands. Cover with a piece of linen, but do not let it touch the dough, and set the covered dough in a warm place to rise. When the dough has doubled in bulk and blisters appear on top, form it into small buns without using flour. Instead, grease your hands lightly with butter to prevent the dough from sticking to them. Smooth the tops and set them well apart from each other on a baking sheet. When the buns begin to rise on the baking sheet and blisters appear, use a feather to paint the tops, but not the sides, with an egg wash. Set carefully into a rather hot oven. When they have finished baking, remove them carefully, placing them on the table with one end propped on a wire rack, and cover them with a napkin moistened with water and squeezed out.
If the buns spread in the oven, the flour was not dry enough. Therefore it is always better to prepare a thicker dough and to let it rise thoroughly on the baking sheet. But a dough that is too thick also is not good. (Consequently, use in all 1 glass yeast, ¼ garnets, or 3 glasses, milk, 20 eggs, 1½ glasses sugar, 1 teaspoon salt, 1⅓ glasses clarified butter, and about 1½ to 1¾ garnets flour.) If the yeast is dry, use 1 zolotnik yeast for every lb of flour, adding milk instead of the yeast liquid.