Ingredients
For the Baba Dough:
240ml of warm milk (about 45°C or 110°F)
30ml of sugar
10ml of active dry yeast
360g of all-purpose flour, sifted
2.5ml of salt
4 large eggs, at room temperature
90ml of melted unsalted butter
For the Gin Syrup:
240ml of water
200g of sugar
Zest of 1 lemon
120ml of Epicureans gin
For the Garnish:
Whipped cream (optional)
Instructions:
Prepare the Baba Dough:
Activate the Yeast: In a small bowl, dissolve 2 tablespoons of sugar in warm milk. Sprinkle the yeast over the milk and let it sit until frothy, about 5-10 minutes. Mix the Dry Ingredients: In a large mixing bowl, combine the sifted flour and salt.
Combine Wet and Dry Ingredients: Add the frothy yeast mixture to the flour along with the eggs. Using a stand mixer with a dough hook attachment (or by hand), mix until just combined. Gradually add the melted butter and continue to mix for about 8 minutes, until the dough is smooth and elastic.
First Rise: Cover the bowl with a damp cloth and let the dough rise in a warm place until doubled in size, about 1-2 hours.
Shape and Bake:
Prepare Molds: Generously butter your baba molds.
Shape the Babas: Once the dough has doubled, punch it down gently. Fill each mold about halfway with dough.
Second Rise: Let the babas rise in the molds until they puff up to the rim, about 30-45 minutes.
Bake: Preheat your oven to 180°C (350°F). Bake the babas for about 20-25 minutes or until golden brown. Remove from the oven and let them cool before unmolding.
Prepare the Gin Syrup:
Combine Sugar and Water: In a saucepan over medium heat, dissolve the sugar in water and add the lemon zest. Bring to a simmer and cook for about 10 minutes.
Add the Gin: Remove from heat and stir in the Epicureans gin.
Assemble the Gin Baba:
Soak the Babas: Once the babas are cooled and the syrup is slightly cooled but still warm, soak each baba in the gin syrup, making sure they are well drenched.
Serve: Place the soaked babas on serving plates. Garnish with a dollop of whipped cream.
Enjoy Epicureans !
