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Recipe Ingredient
- For Baba Dough:
- 7 g Instant Yeast
- 100 g Water
- 3 Eggs
- 250 g Cake Flour
- 3 g Salt
- 240 g Sugar
- 60 g Anchor Unsalted Butter
- For Syrup:
- 500 g Sugar
- 20 g Water
- 500 g Boiling Water
- For Garnishing:
- 200 g Strawberries
- 100 g Blueberries
- 50 g Anchor UHT Whipping Cream
Instructions
- Preheat the oven to 180°C.
- Dissolve the yeast and water together and let it sit for 5 minutes.
- Sift the flour and set aside. Lightly whisk the eggs and melt the butter.
- In a mixing bowl add the yeast with water, eggs, flour, salt and sugar and knead the dough until it becomes less sticky and the dough doesn't stick to your hands or to the side of the bowl.
- Knead in 45g of the melted butter and allow it to rise.
- Butter the mold with the remaining butter and portion the dough accordingly.
- Bake for about 10 minutes.
- Boil the sugar with 20m1 water. When the sugar turns to a caramel colour, pour in the boiling water. Allow syrup to cool before using.
- Place the baked babas on a plate, pour over the syrup and garnish Anchor UHT Whipping Cream and fresh fruits of your choice.
Making the dough:
Making the syrup:
Assembly: