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This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make little casks. Take some of this sugar paste, four grains of musk well ground with a little powdered white sugar, then beat it well with the paste like the others, & make the rolls of this paste thicker than a large nut, then cut them into pieces as thick as galls, & flatten them with the thumb that they are like little breads, then put them on osties & on paper, then take the yolks of eggs well beaten, & gild your little breads thereon, & sprinkle a little cinnamon thereon, & put them into the oven that is a little hot, at the end so it can rise a little.

Other versions of this recipe:

spiral cakes of fritter Which They Call CASQUETAS in Valencia and in Barcelona (Libre del Coch)

Casquinhas (A Treatise of Portuguese Cuisine from the 15th Century)