Limoncello Babas

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Serving size will vary depending on the size of the molds used.
Special baba molds which measure about 2.5 inches in diameter and
3-4 inches deep are available and will yield aboout 12-15 babas with
this recipe. You can also use a popover pan which is similar in size
and shape to the traditional baba molds and yields about 8 baba

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Ingredients

  • Dough:
  • 1 package (2 teaspoons) dry yeast
  • 1/4 cup warm milk, 105 - 115 degrees F
  • 2 tablespoons sugar, divided
  • 2-1/4 cups flour
  • Pinch salt
  • 4 large eggs, room temperature
  • 4 ounces unsalted butter, room temperature
  • Limoncello Syrup:
  • 1 cup sugar
  • 1-1/2 cups water
  • Juice of 1 lemon
  • 1 cup limoncello liqueur

Preparation

Step 1

Dough:

1 package (2 teaspoons) dry yeast
1/4 cup warm milk, 105 - 115 degrees F
2 tablespoons sugar, divided
2-1/4 cups flour
Pinch salt
4 large eggs, room temperature
4 ounces unsalted butter, room temperature

Limoncello Syrup:

1 cup sugar
1-1/2 cups water
Juice of 1 lemon
1 cup limoncello liqueur
To make the dough:

Dissolve the yeast in the warm milk with 1 tablespoon of sugar.
Set aside for 5-10 minutes until the mixture starts to bubble.
Transfer the yeast mixture to a mixing bowl.
Add the eggs and mix to incorporate.
Add the flour, salt, and remaining tablespoon of sugar. Mix to combine.
Add the softened butter and mix until the dough is smooth.
The dough will be very sticky.
Transfer the dough to a lightly greased bowl.
Cover the bowl with plastic wrap and set aside to rise for 1 hour.

Butter the baba molds.
Stir down the dough with a wooden spoon.
Fill each baba mold about 2/3 full of dough.
The dough will be very sticky to handle, so we recommend using an ice cream scoop
to transfer the dough to the baba molds.
Cover the molds with plastic wrap that has been coated with a non-stick cooking spray.
Allow the babas to rise until they have just formed a dome over the tops of the molds, 15-20 minutes.

Preheat oven to 375 degrees F.
If you are using individual molds, place them on a baking sheet for ease in transferring them into the oven.
Bake the babas 15-20 minutes or until they are dark brown on top.
Turn them out of the molds and allow them to cool on a rack for 10 minutes.

To make the syrup:

Put the sugar, water, and lemon juice in a wide saucepan and bring to a boil.
Cook until the sugar is dissolved. Remove from the heat.
Stir in the limoncello liqueur. Set aside.

After the babas are removed from the oven and have cooled for 10 minutes, place them in a large bowl.
Pour the warm syrup over the babas.
Carefully rotate them a few times in the syrup for about 5 minutes.
The babas will soak up most of the syrup. If you see that the babas are getting too soft, remove them earlier.
Place the babas on a plate or wire rack to drain.

Babas are best served within a few hours of baking but they can be stored for a day or two.
Serve them with some whipped cream and slices of fresh fruit or berries.

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