Baba walnut

1 serving


Prepare a pair of tea yeast, two cups of milk, knead with flour, dilute well, fall asleep on top and leave to rise and crack. Meanwhile, take three quarters of a pound of butter (364g), mix it into foam and put so much fine sugar and put eight egg yolks one at a time, and constantly interfere so that the dough is quite white and lush. Then put finely chopped walnut kernels in it a quarter of a pound (108g), quite cinnamon, raisins and eight proteins, whipping them into strong foam. Put one pound (433 g) of wheat flour, steam and whites in the dough, mix everything together well and put in a saucepan, which you can spread with butter, sprinkle with flour and leave it to rise well. Then anoint with yolks on top, sprinkle with chopped nuts and bake in light heat.