No. 3004 — Tall Egg-Yolk Baba with Seventy Yolks
English historical translation of Molokhovets recipe No. 3004 from the 1901 Russian cookbook, retaining original methods and measures.
For a baba about ¾ arshin high, mix 2¼ glasses of warm milk and ¾ glass of thick yeast mixture with ½ garnetz of flour and allow to rise. Add 70 yolks beaten until white and work with a spatula until the dough begins to come away from the hands.
Add 1½ glasses of warm melted butter, 1 pound (2 glasses) of sugar, the remaining ½ garnetz of flour and salt. If desired, include 20 beaten whites. Beat thoroughly again, cover and allow to rise.
Pour into a buttered mould dusted with breadcrumbs. After a little more rising, carefully bake for a full hour. Total flour is 1 garnetz, about 5 pounds.
For six people the source specifies one-third of the batch: ¾ glass milk, ¼ glass yeast mixture, ⅓ garnetz (4 glasses) flour, 23 yolks, ½ glass melted butter, ⅔ glass sugar and, optionally, 7 whites.