No. 3028 — Tulle-Light Baba
English historical translation of Molokhovets recipe No. 3028 from the 1901 Russian cookbook, retaining original methods and measures.
Beat the yolks in a butter churn until white, then place the churn in warm water, topping it up so that it stays warm. Add the yeast mixture and gradually sprinkle in the flour; beat for a full hour.
Add the sugar, first rubbed with zest from 2 lemons, and beat for another two hours. Fill one-third of a mould. When the dough has risen to two-thirds of the mould, bake for 1 hour and proceed as described in the general note.
The ingredient list calls for ½ garnetz (6 glasses) yolks, 6¾ glasses flour, 1½ glasses thick yeast mixture, 3 glasses sugar (the source also prints '1½' without a clear unit) and zest of 2 lemons. For a small baba use one-third.