No. 3009 — Ukrainian Cream Baba
English historical translation of Molokhovets recipe No. 3009 from the 1901 Russian cookbook, retaining original methods and measures.
For a baba about ¾ arshin high, scald ¼ garnetz of flour with 3 glasses of thick cream and stir smooth. Beat 50 yolks in a butter churn until pale and stand the churn in warm water.
Strain ¾ glass of thick yeast mixture into the yolks, then pour everything into the scalded flour. Beat well and allow to rise. Add 1 teaspoon of salt and ¼ garnetz of flour and knead for half an hour.
Pour in ¾ glass of melted butter, add 1 glass of sugar and flavour with cardamom, cinnamon, rose oil or lemon zest. Knead until bubbles appear. Fill one-third of a mould; when the dough has risen by approximately the same amount again, carefully bake in a hot oven for somewhat over an hour.
For six people prepare one-third of the quantities.