Baba with Cream and Fruits

Preparation120 min.
Cooking50 min.
Тotal170 min.
Servings12 pieces
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  • for the dough
  • flour - 1 cup (250 g)
  • eggs - 4
  • salt - 1 tsp (5 g)
  • sugar - 2 tbsp (30 g)
  • brewer's yeast - 1 1/3 tbsp (20 g)
  • butter - 1/2 cup (130 g)
  • milk - 3 1/3 tbsp (50 ml)
  • for the syrup
  • water - 2 cups (500 ml)
  • sugar - 2 cups (500 g)
  • rum - 4/5 cup (200 ml)
  • apricot jam - 2 - 3 tablespoons
  • for decoration
  • cream - 2/3 cup (150 ml)
  • fruits - raspberries, blackberries, strawberries, kiwi (as you like)


For the mixture, the first thing you will do is crush the yeast in a small bowl. Thereto add the 2/5 tsp (2 tsp) sugar and previously heated milk, stir gently and let it rise. Beat the eggs briefly, add the salt and mix them again. Put the flour in a large bowl and add the previously beaten eggs to it. If you have a mixer with a dough attachment, use it on low, then add the yeast.

In a small bowl, beat the soft butter with the remaining sugar. When the dough is mixed well, add the butter to it in small portions, stirring vigorously. Then take a deep bowl that is smeared with butter and pour in the mixture, cover with foil and leave it to rise for 90 minutes.

Once the given time passes, the dough has risen, mix it, and it will go flat. Then with a ladle, fill up forms halfway to the top: height 2.5″ (6 cm) and width 1.5″ (4 cm). Beforehand, grease and flour them. When all 12 forms are filled, leave for another 20 minutes to rise.

Bake for 20 minutes at 392°F (200 °C) for the first 10 minutes, then reduce to 356°F (180 °C) for the remaining 10 minutes until ready.

For the syrup: in a small pot, mix 2 cups (0.5 liter) of water with 2 cups (500 g) sugar. Let it boil for 5-10 minutes and remove, add the rum and stir. Then let them soak them well. The jam is heated to become more liquid and smeared on the desserts with a brush.

For decoration: use an icing piping syringe to decorate with cream on top and add fruit to your liking. Bon appetit! :)


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