Citrus Baba Recipe - Cooking Index
Citrus Baba Recipe - Cooking Index
| Grapefruit julienne | ||
| 1/2 cup | 118ml | Grapefruits or orange peel - thin strips |
| 1 cup | 198g / 7oz | Sugar |
| 1/2 cup | 118ml | Water |
| 1/2 cup | 118ml | Fresh squeezed grapefruit or orange juice |
| 3 tablespoons | 45ml | Honey |
| Dough | ||
| 1/3 cup | 78ml | Warm water - (105 to 115f) |
| 1 | Active dry yeast* - * see notes | |
| 2 tablespoons | 30ml | Sugar |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 cup | 99g / 3.5oz | Butter or margarine - softened |
| 3 | Lightly beaten eggs - at room temperature | |
| 1 1/2 cups | 93g / 3.3oz | All-purpose flour |
| Peeled grapefruit or orange sections | ||
| Fresh mint sprigs |
Prepare Grapefruit Julienne and syrup: Use vegetable peeler to remove thin strips of peel from 2 grapefruits or 4 oranges to measure 1/2 cup strips (remove colored part only). Set aside.
Combine 1 cup sugar and 1/2 cup water in saucepan over medium-high heat. Bring to boil, stirring occasionally. Boil 1 minute, add grapefruit or orange strips and continue boiling for 3 minutes, stirring occasionally. Remove pan from heat. With fork, transfer strips to wax paper to cool, reserving syrup. Stir 1/2 cup freshly squeezed grapefruit or orange juice and 3 tablespoons honey into syrup; reserve.
Measure warm water into large, warm bowl. Sprinkle in yeast; stir until dissolved.
Add sugar, salt and butter; beat at medium speed until well blended. Stir in eggs and flour to make thick batter. Beat at high speed of electric mixer 2 minutes, scraping bowl occasionally. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Stir batter down. Spoon batter into 12 greased 2 1/2-inch muffin cups. Let rise in warm, draft-free place until doubled in size, about 15 minutes.
Bake at 450F for 10 to 12 minutes or until done.
Makes 12 babas.
Prick babas all over with skewer, turn upside down in pan and slowly spoon reserved grapefruit syrup, one spoonful at a time, over warm babas.
Continue spooning syrup over babas until all syrup is absorbed (this takes up to 30 minutes).
When syrup is absorbed, remove from pans.
Serve garnished with grapefruit julienne, grapefruit or orange sections and fresh mint sprigs.
Source:
Cooking Light, June 1995, page 74
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