Babas with cream and exotic fruits

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Mix flour, 1 pinch of salt and 25 g sugar. Stir 3 tablespoons of milk and yeast until smooth, stir into the remaining milk. Add yeast milk and eggs to the flour mixture and knead with the dough hooks of the hand mixer to a smooth shiny dough. Add softened butter and knead in. Cover and leave to rise in a warm place for about 45 minutes

2. 2

   Grease and flour hollows of a donut tray. Knead the dough again and spread approx. 2/3 of the dough on the trays. Let the dough rise in the donut tray for approx. 30 minutes. Put the rest of the dough in a cool place

3. 3

   Wash the orange and rub dry. Grate the peel. Halve the orange and squeeze the juice. Bring 250 ml water, orange juice, zest and 175 g sugar to the boil. Let simmer for about 5 minutes, then take the pot off the stove. Add rum and let cool down

4. 4

   Bake babas in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes until golden brown. Remove and turn out onto a cake rack. Spread the rest of the dough on 6 greased troughs of the donut tray and process in the same way. Soak warm babas briefly in orange syrup, then place them back on the cake rack and let them cool down

5. 5

   Peel the kiwis, halve them lengthwise and cut into slices. Cut the mango from the stone. Peel the flesh and cut into slices. Halve the passion fruit and remove the pulp with a spoon

6. 6

   Whip the cream until stiff, allow the vanillin sugar to trickle in. Fill whipped cream into a piping bag with star tulle and squirt a tuff on each Baba. Decorate with some fruits just before eating and serve immediately. Serve with the rest of the fruit

7. 7

   waiting time approx. 2 1/4 hours

Nutrition Facts

KCAL
180 kcal

CARBS
20 g

FATS
9 g

PROTEINS
4 g