Polish Baba

Ingredients

• 3 lbs. flour (Hungarian)
• 2 ozs. yeast
• 1 oz. salt
• 1 lb. sugar
• 7 ozs. sultanas
• A pinch of saffron boiled in water
• Twenty-two eggs
• 2 lbs. butter
• A wine-glass of sherry
• A wine-glass of cream

Method

1. 1

   Divide flour into four parts.

2. 2

   Make a mound with one part and mix in yeast with tepid water.

3. 3

   With the other three parts, make a mound and mix in sugar, salt, cream, eggs, and butter.

4. 4

   Combine both mixtures once the yeast has risen.

5. 5

   Add sherry, saffron, and raisins.

6. 6

   Use some dough to line a tall, tapering mold.

7. 7

   Bake for about 1.5 hours.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 156. The excerpt below is the record exactly as published.

Polish Baba. 3 lbs. flour (Hungarian) ; 2 ozs. yeast ; POLISH BABA. 387 1 oz. salt ; \ lb. sugar ; 7 ozs. sultanas ; A pinch of saffron boiled in water ; Twenty-two eggs ; 2 lbs. butter ; A wine-glass of sherry ; A wine-glass of cream

Cook this with the app: pantry check, scaling, and the assistant.