To make batarmilk 1 cup milk warm, cool as kvasene, put it 1 heaped tbsp yogurt, and remains at room temperature for a few hours. Became something of acidified milk (but should not be like yogurt or kefir). Thus prepared batarmilk stand in refrigerator for up to 10 days. Sift the flour with the salt, baking soda, baking powder and cardamom. The butter is cut into pieces and rub into the flour until a bead. The egg was stirred slightly and mixed with batarmilk, then poured with flour mixture and mix gently without much agitation only become very dense wet mix. If it starts to batter put a little batarmilk or water. Forms muffins brushed with plenty of butter, inside and on top, because the dough swell much and may stick to the top of the form, and filled with a spoon to above a small peak. I filled six forms, but are filled less can go 8 or 9 forms. Bake 40 minutes heated to 175 C oven to the average lattice. The buns are a hard crust, but softened after deduction of the forms. * To be removed more easily from the buns forms shapes are turning upside down and left to cool slightly. The buns are not pulled from the forms do not break, because it is very soft inside.