4319 Baba Paste

Name: Baba Paste
Cuisine: France
Ingredients: 7 eggs; 300 g (11 oz) butter; 20 g (¾ oz) yeast; 20 g (⅔ oz) sugar; 1 dl (3½ fl oz or ½ U.S. cup) lukewarm milk; 15 g (½ oz) salt; 100 g (3½ oz) mixed currants and sultanas.; 500 g (1 lb 2 oz) sifted flour

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Ingredients

500 g (1 lb 2 oz) sifted flour
300

Europe
France
Pastry
Vegetarian

Method

Proceed as for Savarin Paste adding the dried fruit at the same time as the sugar. In the same way as for a Savarin the moulds must not be more than one-third filled.