4 Tbsp butter
1 package of yeast dissolved in 3 Tbsp warm water in a large mixing bowl
2 Tbsp of granulated sugar
2 large eggs
1 1/2 cups all purpose flour
- Melt the butter and let cool to tepid.
- Add the sugar to the dissolved yeast and break the eggs in. Blend well.
- Beat in the flour and add the tepid butter.
- Knead the dough by lifting it, slapping it and pulling it vigorously against the side of the bowl (add more flour if the dough is too sticky ‑ add beaten egg if too firm).
- Dough will stick to your hand for about one minute of kneading.
- Finish the kneading on the table.
- When you can roll it out a foot in length and twist it without breaking it, the kneading is done.
- Form the dough into a ball and place in a mixing bowl.
- With scissors cut a 2 inch cross one inch deep on top of the dough.
- Sprinkle with flour and let rise for 1-1/2 to 2 hours or double in bulk.
- Butter a round mold.
- Spread the dough evenly by pressing lightly.
- Let rise until 1/4 inch over the rim.
- Bake in middle of oven at 375°F for about 15 to 20 minutes.
The sugar syrup
Both baba and syrup should be lukewarm.
1 cup of water + 1 cup of orange juice
zest of orange and lemon.
1 cup of granulated sugar
1/2 cup of dark rum
- Bring 1 cup of water to the boil with the sugar until clear and limpid.
- Remove from the heat and add second cup of orange juice and rum.
- Arrange the baba in a dish just slightly larger than the baba.
- Prick top and side with sharp‑pronged fork at 3/4 inch intervals.
- Pour the lukewarm syrup over the baba and keep basting it for 1/2 hour.
- Drain on a rack before decorating.
1/2 cup of apricot jam
1 Tbsp sugar
2 Tbsp of rum
Cherries, almonds, pineapples
- Force the apricot jam through a sieve then boil with the sugar.
- Sprinkle more rum over baba and paint with apricot glaze.