No. 3007 — Ukrainian Baba
English historical translation of Molokhovets recipe No. 3007 from the 1901 Russian cookbook, retaining original methods and measures.
For a baba approximately ¾ arshin high, beat 3 glasses of egg yolks with the germs removed and ¾ glass of egg whites in a butter churn for a full hour. Meanwhile scald 2½ glasses of flour with 2¼ glasses of boiling milk, cover with a napkin and leave for half an hour.
Stir 1⅛ glasses of yeast mixture into the eggs in the churn. Mix the scalded flour until smooth, strain the egg-and-yeast mixture into it through a sieve, stir well, dust lightly with flour and leave covered to rise.
Add 1 teaspoon salt and 6–6¼ glasses of flour, depending on dryness; knead for half an hour. Pour in 1⅛ glasses melted butter and add 1½ glasses sugar, ⅛ glass bitter almonds or zest from 1–1½ lemons. Continue kneading until bubbles appear in the dough.
Cover and let rise, then transfer to a mould and keep warm. When the dough has risen by the same volume again, bake in a hot oven for an hour. The total flour is about ¾ garnetz. For six people use one-third of the stated quantities.