Baba

• 2 Pounds of the Best Flour
• ½ Ounce of Yeast
• A Cupful

The dough for the baba is exactly the same as that for the Brioche. Proceed in exactly the same manner, only at the moment of adding the reserved flour to the leavened dough add a half pound of raisins, seeded, and a half pound of currants, washed, picked and dried. Add also a half glass of sweetened, tepid water, in which you will have put a little Saffron. Be careful to keep this dough