Cranberry Baba Cakes Recipe - Cooking Index
Cranberry Baba Cakes Recipe - Cooking Index
| 1/4 cup | 23g / 0.8oz | Dried cranberries - chopped |
| 1 cup | 237ml | Orange liqueur - (optional) |
| = (Grand Marnier recommended) | ||
| Melted butter for brushing molds - plus | ||
| 4 tablespoons | 60ml | Room temperature butter - cut small pieces |
| 3/4 cup | 177ml | Warm water |
| 1 | Yeast | |
| 1 tablespoon | 15ml | Sugar - plus |
| 2 cups | 656g / 23oz | Sugar - for syrup |
| 1 | Egg - room temperature | |
| 1 3/4 cups | 109g / 3.8oz | All-purpose flour |
| 1 teaspoon | 5ml | Orange flower water |
| 1/2 cup | 118ml | Orange marmalade |
| Whipped cream - for serving |
Put the cranberries and orange liqueur (or 1 cup warm water) into a small bowl and set aside. Brush 12 baba molds, a popover pan, or a muffin tin with melted butter and set aside.
In the bowl of a stand mixer, stir together the water, yeast, sugar, and egg. Using the paddle attachment, stir in the flour until incorporated. Mix on medium speed for 6 minutes, scraping down the sides of the bowl once. Add butter and mix on medium speed until incorporated, about 2 to 3 minutes. Cover and let rise in a warm spot for about 15 to 20 minutes, it just needs to rise a bit not double in volume.
Drain the cranberries (reserve the soaking liquid) and mix into the dough with a spatula or wooden spoon. Fill the baba molds (or popover pan or muffin tin) half full with batter. Let rise in a warm spot until the dough fills the molds, about 1 hour.
Preheat the oven to 350 degrees.
Bake the babas for 20 to 25 minutes or until the tops are a deep golden brown. Remove from molds, put babas onto a rack set over a sheet pan, and allow them to cool completely.
Bring 2 cups sugar and 4 cups water to a boil. Boil for 1 minute and remove from the heat; stir in the reserved soaking liquid and the orange flower water. Using tongs or a spoon, place the babas, 1 at a time, into the sugar syrup. Hold them under until the air bubbles stop coming out of the cakes, about 5 to 10 seconds. Drain on the rack; you can recycle the syrup that accumulates in the sheet pan.
Warm the marmalade and brush it onto the tops of the babas. To serve, split open and top with a generous dollop of freshly whipped cream.
This recipe yields 12 babas.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1E17) - from the TV FOOD NETWORK
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