No. 3015 — Saffron Scalded-Dough Baba
English historical translation of Molokhovets recipe No. 3015 from the 1901 Russian cookbook, retaining original methods and measures.
Scald 3¾ glasses flour with 1½ glasses milk, stir until smooth and let cool. Add a glass of thick yeast mixture, 6 glasses (½ garnetz) of well-beaten yolks and 6 beaten whites; strain the mixture and allow to rise in a warm place.
Add enough flour to obtain a batter as thick as for fritters and knead thoroughly. Mix in 1 pound sugar, 1 tablespoon dried finely pounded saffron soaked in a small glass of milk and strained, and 1 glass warm milk. Knead until the dough releases from the hands.
Fill one-quarter of a buttered, breadcrumb-coated mould; when risen, bake carefully for an hour or a little longer. For six people the source gives a quarter batch: about 3 glasses flour, ½ glass milk, ⅛ glass thick yeast mixture, 2 glasses yolks, 2 whites, ¼ pound sugar, ⅛ tablespoon saffron and ¼ glass butter.