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French · Pastry
Pâte à Baba
The rich, slack yeast dough behind rum babas and savarins, beaten by hand until elastic, risen twice and baked in small moulds into light, open-crumbed cakes made to drink up syrup.
- YieldServes 8
- Hands-on35 min
- Total3 h 24 min
- Difficulty
Ingredients
Dough
- 40 gunsalted butter
- 10 gfresh compressed yeast (or 4 1/2 g active dry yeast dissolved in 30 ml warm water)
- 15 ggranulated sugar
- 0.13 tspsalt
- 1large eggs
- 140 gall-purpose flour
- 0.63 tspflour, for dusting
Moulds
- 10 gunsalted butter, softened
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