Method

Beat ½ lb unsalted butter until white and mix with 7 egg yolks, 1 egg, and 20 lots flour. Add glass thick yeast, ¼ glass sugar, and nutmeg. Beat the dough thoroughly, form into small buns, place them on a baking sheet, and set in a warm place to rise. Meanwhile, boil a glass of prunes, chop fine, and mix with 1 spoon sugar and some cinnamon. Make an indentation in each bun after it has risen, fill with the prune mixture or with some kind of jam, paint with egg, sprinkle with sugar, and bake in the oven.

*The Russian name of this recipe derives from the variety of plum known as vengerka or Hungarian plum. These plums were highly regarded both fresh and when dried into prunes; especially prized were those produced in the Caucasus.

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