This will make 10 x 50 gr individual babas. You really do need a stand mixer eg Kenwood to make this. I used silicon moulds - you could use a muffin tin for a non-traditional look. You can also double the recipe and make one large baba. Fill with whipped cream or creme patissiere. Blackberries would make a great substitute for the strawberries. If possible make the syrup the night before.
50millilitresflavouring eg Grand Marnier, Rum, cointreau, creme de mur
Instructions
For the Babas
Prepare your cases. First fill one with water to find out the capacity. Mine held 60 ml of water, so I decided to fill with 50 gr dough. If yours are larger, the dough should be 90% of the amount of water.
Oil them well even if supposedly non-stick
Place all the ingredients except the butter into the bowl of your stand mixer. Mix gently at the lowest speeds for 3 minutes.
Increase to medium speed for 2 minutes
Turn back down to lowest speed and add the butter, cubed.
When it has mixed in return to medium speed and beat for a further 3 minutes. At this stage, the dough will be stretchy and not break easily.
Turn into a bowl, cover and refrigerate for at least an hour or overnight.
Cut into equal pieces (eg 50 gr). Roll into balls. When you have made all the balls, roll a second time before placing them in the cases.
To shape your babas, flatten the rolls slightly and put your thumb through to make a whole. Ensure the shape is even. Pop into the mould. I put my moulds into a muffin tray to make it easier to move them around.
Leave to rise at least 1 hour in a warm room. The rolls should be covered with plastic which should not touch the top of the rolls. For example place a mug at each corner of the tray and drape plastic or cling film over.
Pre-heat the oven to 180ºc.
When they have risen, bake for 10-15 minutes until lightly golden (this will depend on your oven). Do not be tempted to egg wash the buns as this stops the syrup soaking in.
When they have cooled slightly prick them all over with a toothpick and soak in the syrup for at least an hour.
Make the syrup: Cut your strawberries into small equal pieces, sprinkle over the sugar and mix well. If you are using blackberries, cook them in a little water for a few minutes.
Leave overnight. Strain the syrup off the strawberries and set the berries aside.
Make the syrup up to 300 ml with water. Bring to the boil and add the alcohol.
Let it cool slightly and place in a dish large enough to take all the babas.
To serve, fill the hole with either creme patissiere or whipped cream and pop the strawberries on top
Notes
Making time will depend on whether you leave the dough overnight in a cold refrigerator