No. 3035 — Scalded-Dough Baba
English historical translation of Molokhovets recipe No. 3035 from the 1901 Russian cookbook, retaining original methods and measures.
For a baba about ¾ arshin high, bring ¼ garnetz of milk to the boil and scald 2 glasses of flour with it, stirring vigorously until smooth. Cover for half an hour; when cool, add 60 yolks, ¾ glass of the finest thick yeast mixture, ¾ glass warm melted butter, another 6–7 glasses flour and 1 glass sugar.
Beat very thoroughly with a wooden spatula, fold in 15 beaten whites, let rise and beat again. Fill one-quarter of a buttered and breadcrumb-coated mould. When the dough rises to fill three-quarters of the mould, place with great care in a hot oven for 1 hour.
If desired, add 3 zolotniks saffron, first dried and finely chopped with a knife, and steeped in the milk used for the sponge. For six people use one-quarter of the original quantities.