Cointreau Babas

Cointreau Babas

This traditional dessert has a twist… instead of rum, these babas use orange liqueur to give them a uniquely citrusy flavour. 

Prepare Ahead

Prepare ahead: You will need 500ml of water for this recipe


  1. 1

    For the dough, combine the eggs, salt, yeast and honey.

  2. 2

    Then beat in the flour, once combined, cover and leave for 30 minutes.

  3. 3

    After 30 minutes, stir in the melted butter, a little at a time.

  4. 4

    Spoon the mix into the moulds then prove until doubled in size.

  5. 5

    Bake at 180 degrees for 12 minutes.

  6. 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.

  7. 7

    When cool top with whipped cream and raspberries.


  • 125g plain flour
  • 1 pinch salt
  • 3 eggs
  • 12g honey
  • 5g dry yeast
  • 75g melted butter
  • 125g caster sugar
  • 1 lemon , zest only
  • 1 orange, zest only
  • 100ml cointreau
  • 200ml whipping cream
  • 1 large handful raspberries, fresh

Serves 6

Total time required 42 mins

  • Preparation time: 30 mins
  • Cooking time: 12 mins
  • Other time: Allow a proving time of at least 30 minutes.