No. 3006 — Scalded-Dough Baba
English historical translation of Molokhovets recipe No. 3006 from the 1901 Russian cookbook, retaining original methods and measures.
For a baba about ¼ arshin high, scald ¼ garnetz of flour with ¼ garnetz (3 glasses) of milk. Stir until smooth and continue stirring as it cools.
Beat 6 glasses (about 70) of strained yolks with 1 pound of sifted sugar until pale. Add them and 1½ glasses of thick white yeast mixture to the dough; mix, cover and leave in a warm place to rise.
Add ¼ teaspoon salt, ½ glass raisins, cinnamon, finely chopped bitter-orange peel, 3 glasses melted butter and enough flour to give a fairly loose dough, as for a light baba. Beat for a full hour, cover, allow to rise, then beat again and pour into a mould. Once risen, bake carefully in a hot oven for 1¼ hours.
For six people use one-third: 1 glass flour, 1 glass milk, 2 glasses (about 24) yolks, ⅓ pound sugar, ½ glass yeast mixture, 1/6 glass raisins, 1 glass melted butter and roughly another 3 glasses flour.