Baba – soaked cakes with fruit

Ingredients for 1 servings:

• 200 g flour
• 60 g butter
• 1 tbsp honey
• ½ cube of yeast or 1 packet of dry yeast
• 1 pinch of salt
• 5 eggs, size M or L
• 400 ml water
• 200 g sugar
• 1 packet of vanilla sugar or vanilla flavoring
• 50 ml orange juice
• 1 lemon(s), untreated, zest and juice
• 2 cl rum, if desired

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

makes about 8 pieces

Mix the flour, butter, honey, yeast, and salt. Gradually add the eggs and mix until the dough is nice and creamy. Caution: This yeast dough is smooth and viscous! Let the dough rest in the bowl for 10 minutes at room temperature. Now, using a piping bag, fill 3/4 of the dough into small savarin baking cups or use taller muffin cups, leaving only the hole in the middle missing. Cover and let rest for another 30 minutes, or until the dough has doubled in size. Preheat the oven to 180°C (top/bottom heat). Bake the babas for about 20 minutes, until golden brown. While the babas are resting, prepare the syrup. Bring water, sugar, vanilla, orange juice, and lemon (or 2 cl of rum if desired) to a boil and let cool. When the babas are done baking, soak them immediately (while still hot) in the syrup and let them drain and cool on a wire rack. Now you can fill the little cakes as desired (vanilla cream, eggnog cream, etc.). Garnish with berries before serving. Tip: A silicone baking pan works well for baba or mini bundt cakes. Baba pans are also available in traditional small pots.