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"baba" saffron
1 serving
Put a pair of
2. 75 cups of warm milk, loosened with yeast, and 300 g of flour, let rise. Dissolve the saffron in a glass of hot milk. When the dough is soaked and begins to rise, pour in the infusion of saffron, drive in 9 eggs, add 200 g of warm oil, a glass of sugar, 300 g of flour, salt. Knead the dough until it starts to fall behind hands. Transfer to the moulds, let gradually rise and brown in the oven. When the "baba" cools, cover it all with almond white fudge (see alphabetical index).
Put a pair of
2. 75 cups of warm milk, loosened with yeast, and 300 g of flour, let rise. Dissolve the saffron in a glass of hot milk. When the dough is soaked and begins to rise, pour in the infusion of saffron, drive in 9 eggs, add 200 g of warm oil, a glass of sugar, 300 g of flour, salt. Knead the dough until it starts to fall behind hands. Transfer to the moulds, let gradually rise and brown in the oven. When the "baba" cools, cover it all with almond white fudge (see alphabetical index).
butter - 200 g, almonds to taste, saffron to taste, sugar - 1 cup, milk - 3.75 cups, yeast to taste, flour - 600 g, eggs - 9 pcs.
