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By Hassan

Baba with vanilla chantilly cream

Name: Baba with vanilla chantilly cream
Prep time: 5 h
Cook time: 20 min
Total time: 5 h 20 min
Ingredients: • 50 ml of orange juice; • 2 strips of orange peel; • 25 ml of lemon juice; • 2 strips of lemon peel; • 525 ml of water; • 300 g of sugar; • 1 tablespoon of molasses; • 1 cinnamon stick; • 50 g of strong white bread flour; • 50 ml whole milk; • 2.5 g of instant dry yeast; • 250 g of strong white bread flour; • 2.5 g of instant dry yeast; • 5 g of salt; • 80 g butter, room temp; • 150 g of beaten eggs, around 3 large eggs; • 22.5 g of granulated sugar; • 1 teaspoon of vanilla bean paste; • 250 ml of heavy cream; • 15 g of sieved icing sugar; • 1/2 teaspoon of vanilla extract

10 steps

Prep:5hCook:20min

Heya guys, so for today's recipe ill be making some baba with vanilla chantilly cream. This sweet bread is soaked in a deliciously sweet sugar syrup so the dough becomes more softer and juicy as you bite into them. This recipe also uses a sponge as a preferment to give the dough a little bit more of a unique flavour to it.

Updated at: Sun, 09 Jun 2024 07:26:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories418.7 kcal (21%)

Total Fat17.5 g (25%)

Carbs59.8 g (23%)

Sugars37.1 g (41%)

Protein6.5 g (13%)

Sodium226.5 mg (11%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Prepare syrup by mixing together all ingredients (orange/lemon, juice and peel, water, sugar, molasses and cinnamon stick) and bringing to a light boil for a few minutes. Leave to cool whilst making the bread but bring back up to 50 °C before doing the soaking step.

Step 2

Make sponge preferment by mixing together all ingredients (50 g of flour, milk and 2.5 g of yeast) and leaving to proof for 1-2 hours till roughly doubled in size. Prepare cases by lightly brushing with melted butter/oil and coating with excess/spare bread flour.

Step 3

Make final bread by first whisking together the dry ingredients (250 g flour, 2.5 g yeast, salt) and combining the wet ingredients (eggs, sponge, vanilla bean paste) to the dry ones, mix together to make the dough, kneading it on a lightly floured surface till all combined.

Step 4

Knead till the dough passes the windowpane test.

Step 5

Knead in the sugar and butter and keep kneading till all the butter is combined and the dough becomes smooth again

Step 6

Leave in a lightly oiled bowl to proof for 1-2 hours till doubled in size. Performing one set of stretch and folds after 1 hour of proofing. Degas the dough then shape into tight 40-50 g balls and place into cases.

Step 7

Cover and leave to 2nd proof for 30 – 45 minutes or until doubled in size. After proofing, brush the dough down using an egg wash.

Step 8

Preheat oven to 175 °C and bake bread for 15 – 25 minutes until golden brown. Remove from oven and allow to cool down.

Step 9

Place baba into the syrup and allow them to lightly soak up the syrup. Remove and leave on a lined rack to drain.

Step 10

Pipe and serve with chantilly (by whisking together vanilla bean, icing sugar and double cream) and glaze with neutral glaze or apricot glaze and eat (see my tart recipe for how to make the neutral glaze).