Scald ¼ garnets dry flour with ¼ garnets, or 3 glasses, [hot] milk, and mix until smooth. When cool, pour in 1¼ glasses yeast and let the dough rise slightly. Knead the dough, add 20 eggs or 40 unfertilized egg yolks, almost 1¾ glasses butter, 1 teaspoon salt, ½ glass sugar, and another garnets flour to make a rather thick dough. Continue as indicated for Rusks.
(Use 1¼ garnets flour in all, or nearly 7 lbs.)