No. 3030 — Baba with or without Saffron
English historical translation of Molokhovets recipe No. 3030 from the 1901 Russian cookbook, retaining original methods and measures.
Stir ½ garnetz flour with ½ glass thick strained yeast mixture and 2 glasses warm milk. When the sponge rises, beat well with a spatula, add 28 yolks, 2 more glasses milk, salt, ½ pound (1 glass) sugar, cinnamon, mace, cardamom, bergamot or rose oil, 2 glasses melted butter and the remaining ½ garnetz flour.
Knead thoroughly, beating with a spatula. After the second rise, pour into a greased mould, let rise once more and bake in a hot oven for 1½–2 hours. Total flour: 1 garnetz.
For the saffron version, dry and pound 1½ zolotniks saffron; steep in the second 2 glasses of milk for an hour and strain into the dough.
For six people prepare one-third: ⅓ garnetz (4 glasses) flour, ⅙ glass yeast mixture, 1⅓ glasses milk, 8 yolks, ⅓ glass sugar, ⅔ glass butter and ½ zolotnik saffron or another flavouring.