Cointreau Babas
By Morrisons
Published on 18 April 2021
This traditional dessert has a twist… instead of rum, these babas use orange liqueur to give them a uniquely citrusy flavour. Time and servings
42 minsTotal time
6Servings
30 minsPrep time
12 minsCooking time
Ingredients
- 1 large handful of raspberries, fresh
- 75 g of melted butter
- 3 eggs
- 125 g of caster sugar
- 200 ml of whipping cream
- 100 ml of cointreau
- 1 orange, zest only
- 12 g of honey
- 1 lemon, zest only
- 5 g of dry yeast
- 1 pinch of salt
- 125 g of plain flour
Method
Step 1
For the dough, combine the eggs, salt, yeast and honey.Step 2
Then beat in the flour, once combined, cover and leave for 30 minutes.Step 3
After 30 minutes, stir in the melted butter, a little at a time.Step 4
Spoon the mix into the moulds then prove until doubled in size.Step 5
Bake at 180 degrees for 12 minutes.Step 6
For the syrup, combine all the ingredients in a saucepan, bring to a simmer then place each babas in to the syrup to soak for 10 seconds - remove and drain on a wire rack.Step 7
When cool top with whipped cream and raspberries.