1738 A sturdy baba that does not get stale quickly

Baba tjazhelaja, kotoraja ne skoro cherstveet

Preparation info

    • Difficulty

      Medium

Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About

Method

[Ingredients:] 1 garnets flour, glasses melted butter, about glasses milk, about glasses yeast, 30 egg yolks, 15 whole eggs, 1 lb sugar, ½ lb sweet almonds, 15–30 bitter almonds, 1 lb of the best seeded raisins, and ½ lb candied peel or bitter orange rind boiled in sugar.

Warm the milk, stir in the yeast and half the flour, and set aside to rise. Beat the eggs and stir them gradually into the dough. Add the remaining flour and knead until the dough pulls away from your hands. Finally, pour in warm clarified butter and sprinkle on sugar, salt, the almonds, raisins, and candied peel. Mix as well as possible and pour into a pan. When the dough has risen, set in a hot oven for 1¼ hours.

For 6 persons, use of the ingredients: ⅓ garnets, or about 4 glasses, flour, ¾ glass butter, ½ glass milk, glass yeast, 10 egg yolks, 5 whole eggs, glass sugar, ½ glass almonds, 5–10 bitter almonds, 1 glass raisins, and lb candied peel.