Recipe by: Gary Mehigan
Serves: Makes: 18
- Warm milk gently in a small saucepan set over low heat until lukewarm. Turn off heat, add yeast and sugar, and swirl the pan until yeast and sugar dissolves, stirring if necessary.
- Place flour into the bowl of an electric mixer fitted with a paddle attachment and turn onto low speed. Slowly pour in eggs, mixing until combined. Gradually add yeast mixture to bowl, and continue to mix for about 2 minutes or until flour is incorporated, occasionally scraping down the sides of the bowl. Increase speed to medium, and continue to mix for a further 3 minutes until dough is sticky. Very slowly and gradually pour in butter, mixing for about 4 minutes until dough is soft, smooth and combined.
- Transfer mixture to a piping bag fitted with a 12mm nozzle.
- Lightly grease an 18-hole petit savarin mould. Alternatively you can use 40ml mini-muffin pans. Pipe dough ¾ of the way into moulds, cutting mixture with scissors. Place tray in a plastic bag and sit in a warm, draught-free place. Allow mixture to prove for about 45 minutes or until risen about 1/3 above the mould. Lightly wet your finger with water, and press the mixture evenly into the mould if necessary.
- Meanwhile, preheat oven to 185C.
- Place tray into oven and bake for 8-10 minutes or until golden and cooked through. Remove from oven and allow to cool slightly before gently releasing babas from the mould into a large bowl.
- For the syrup, place water, sugar, and passionfruit puree into a saucepan and slowly bring to the boil. Cook until reduced by a third, stirring occasionally. Remove from heat and allow to cool slightly.
- Spoon warm syrup into bowl with babas, turning occasionally until they are completely soaked and soft.
- To serve, spoon syrup into bowls and divide babas among each. Serve with cream and garnish with lemon balm, if desired.
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