Summer Vermouth infused Baba

Summer Vermouth infused Baba

Vermouth Baba Rum Baba Vermouth Baba

 

Ingredients:

For dough

  • 200g strong White flour
  • 20g caster sugar
  • 2g active dried yeast 
  • 2g salt
  • 120g milk
  • 50g soft butter plus a little extra for greasing.
  • 2 large eggs

Vermouth Syrup

  • 100g caster sugar
  • 100g soft brown sugar
  • 400ml In the loop summer edition vermouth No6
  • 1 zest of one lemon
  • 1 zest of one orange
  • 1 vanilla pod/tsp vanilla paste

Chantilly cream

  • 200g double cream
  • 15g icing sugar
  • ½ tsp vanilla paste / ½ vanilla pod

To serve

  • Fresh berries

 

Method:

  1. Preheat your oven to 220C.
  2. To make the dough, start by adding the flour, sugar, dried yeast and salt into a large bowl. 
  3. Then in a separate bowl add the warm milk and stir in the butter and eggs until the butter has melted.
  4. Mix the milk mix into the flour mix and use a wooden spoon or spatula to beat the mix. It will be very wet. Cover this tightly and leave to prove and double in size.
  5. Grease a mould or mini moulds using butter. 
  6. Once the mix has doubled beat it once more to knock it back and place it in a piping bag. Pipe into your greased moulds half way up the edge, cover them and leave to prove again.
  7. When they have almost doubled in size, place in the oven and bake for 10-15 minutes.
  8. While they are baking make the syrup. Add the syrup ingredients to a large saucepan and bring to a boil. Remove from the heat as soon as it’s boiled. Leave to cool slightly then strain through a sieve and set to one side.
  9. Next make the Chantilly by combining the double cream, icing sugar and vanilla in a large bowl. You can taste the mix at this point and add more sugar/cream to adjust the sweetness. Whisk the mix to soft peaks, then set aside or in the fridge.
  10. Remove the babas from the oven and allow them to sit for 1 minute in the case, remove them and allow them to cool slightly.
  11. While both the dough and syrup are warm, dip the dough in the syrup and steep for 20-30 seconds.
  12. Allow them to drain and continue cooling before serving.
  13. Serve with the Chantilly and fresh berries

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