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Yeast Babas

Baby na drozhzhakh

Appears in
top 1000A Gift to Young Housewives
A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About

Remarks: The success of babas depends most of all on the yeast, then on the oven, and finally on the dryness of the flour.

Only the very best white and thick yeast should be used, and it must be corked up and stored in a cold place. Making yeast babas requires approximately 6–7 hours: for example, if the dough is prepared at nine o’clock in the morning, then the babas will be ready to be taken from the oven at three or four o’clock. Buns require just as much time.

If using dry yeast, take 4, or even 5, zolotniki for every 4 lbs of flour. Where I have indicated ½ glass of fresh yeast, substitute dry yeast dissolved in ½ glass of milk. One garnets of flour equals approximately 5 lbs.

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