2372—Pâte à Baba

Quantities: One lb. of flour; one-half lb. of butter; seven eggs; two-thirds oz. of yeast; one-fifth pint of milk; one-third oz. of salt; two-thirds oz. of sugar; three oz. of currants and sultanas in equal quantities.

Procedure: Proceed exactly as for Savarin paste, and add the currants and sultanas at the last with the sugar. In moulding, a few pipped Malaga raisins may be laid on the bottom of the moulds. As in the case of the Savarin, the paste should only fill one-third of the mould.