Peach Brandy Babas

Name: Peach Brandy Babas
Yield: Makes 8
Cuisine: Italian
Ingredients: 100 g/3½ oz/7 tbsp butter, melted; 225 g/8 oz/2 cups unbleached white bread flour; 2.5 ml/½ tsp salt; 150 ml/5 fl oz/⅔ cup water; 90 ml/6 tbsp peach brandy; 5 ml/1 tsp ground cinnamon; 115 g/4 oz/½ cup granulated sugar; fresh fruits, to decorate; 25 g/1 oz/2 tbsp caster (superfine) sugar; 3—4 drops natural vanilla essence (extract); 150 ml/5 fl oz/⅔ cup double (heavy) cream; 15 ml/1 tbsp caster (superfine) sugar; 100 ml/3½ fl oz/7 tbsp milk; 4 eggs; 5 ml/1 tsp easy bake (rapid-rise) dried yeast

Preparation info

Makes
8

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

These light, delicate sponges are moistened with a syrup flavoured with peach brandy before being filled with whipped cream and fruit. You can vary the flavour of the syrup by using orange or coconut liqueur or dark rum.

Ingredients

100 ml/3½ fl oz/7 tbsp milk
4

Europe
Italy
Dessert
Cake
Mediterranean
Vegetarian

Method

Pour the milk and eggs into the bread pan. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients to the pan.
Sprinkle over the flour, ensuring that it covers the liquid. Add the cinnamon, then place the salt and sugar in separate corners. Make a s