No. 3008 — Ukrainian Scalded-Dough Baba
English historical translation of Molokhovets recipe No. 3008 from the 1901 Russian cookbook, retaining original methods and measures.
Scald ¼ garnetz of flour with ¼ garnetz of boiling milk; stir until smooth. When cooled, add 120 strained yolks beaten until white and 1½ glasses of yeast mixture. Cover and leave in a warm place to rise.
Add a teaspoon of salt, then gradually work in 1 garnetz of flour, beating the dough as well as possible for half an hour. Pour in 1½ glasses of very hot melted butter and knead for another half hour.
Add ¼ garnetz (3 glasses) sugar, zest of 1 lemon and several bitter almonds, and knead for a further half hour. Fill one-third of the mould and let rise in a warm place; bake in a hot oven for 1 hour.
After baking, carefully lay the baba on its side on a feather pillow and gently turn it while cooling, removing the paper. For six people bake one-half or one-third of the specified quantity.