No. 3036 — Very Tall and Light Baba
English historical translation of Molokhovets recipe No. 3036 from the 1901 Russian cookbook, retaining original methods and measures.
Mix ½ garnetz flour with ¼ garnetz milk very thoroughly. Add ¾ glass strained yeast mixture, mix, cover and set in warmth. Once fermentation begins, beat with a spatula, add salt and ¼ garnetz yolks, and continue beating until smooth.
Add 1½ glasses warm melted butter, another ½ garnetz flour and finally 2 glasses sugar, cinnamon, about ½ glass chopped candied peel, ½ glass raisins and ½ glass finely ground bitter almonds. Stir and leave in a warm place.
When the dough has doubled, beat again and fill one-quarter of a greased mould. Let rise to two-thirds of the mould and carefully bake for 1¼ hours. For six people prepare one-third of the quantities.