Babas (yeast kitchen)

Name: Babas (yeast kitchen)
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1/8 l Milk; 350 g Flour; 1/2 cube (21 g) Yeast; 100 g Butter or margarine; 4 Eggs (size M); 50 g + 4 tablespoons sugar; 7-10 Tbsp Salt; 100 ml white rum; 2 packages Vanillin sugar; 6 TABLESPOONS Orange juice; 150 g Fresh cream; 7-10 Tbsp Icing sugar; 7-10 Tbsp Strawberries; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1/8 l Milk
350 g Flour
1/2 cube (21 g) Yeast
100 g Butter or margarine
4 Eggs (size M)
50 g + 4 tablespoons sugar
7-10 Tbsp Salt
100 ml white rum
2 packages Vanillin sugar
6 TABLESPOONS Orange juice
150 g Fresh cream
7-10 Tbsp Icing sugar
7-10 Tbsp Strawberries
7-10 Tbsp Grease

Directions

1
Warm the milk lukewarm. Pour the flour into a bowl and make a depression in the middle. Crumble yeast into it. Pour milk into the yeast and mix with some flour. Cover the dough and let it rise in a warm place for about 15 minutes. Melt the fat and let it cool down a little. Stir eggs, 50 g sugar and salt until creamy. Add liquid fat. Pour into the yeast pre-dough and mix everything to a smooth, almost liquid dough. Cover and leave to rise for another 30 minutes. Grease 8 savarin cups (approx. 10 cm Ø). Fill half of each mould with the dough and leave to rise for another 20 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Gently heat up rum, 4 tablespoons of sugar, 1 packet of vanilla sugar and orange juice until the sugar has dissolved. Put babas on a cake rack, prick them several times with a wooden stick and soak them with the rum mixture. Let it cool down. Mix crème fraîche with 1 sachet of vanilla sugar. Dust the babas with icing sugar and decorate with crème fraîche and strawberries
2
Tip: Instead of savarin tins you can also use muffin tins
3
waiting time approx. 1 3/4 hours