Cider-Soaked Babas with Cinnamon Chantilly Cream

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      1 hr 30

Appears in
French Countryside Cooking

By Daniel Galmiche

Published 2021

  • About

In my version of the classic rum baba I’m using an infusion of cider and cinnamon to give a welcome, refreshing, tangy flavour. They are served with a cinnamon Chantilly cream, or you could try ice cream – I know which one I would go for, though!

Ingredients

For the Babas

  • 200 g/7 oz/heaped 1⅔ cups strong white flour
  • a

Method

  1. To make the babas, put all the ingredients in a food mixer bowl and, using the dough hook, mix slowly until it forms a soft dough, then remove the bowl from the machine. (Alternatively, put all the ingredients in a mixing bowl and mix using a wooden spoon for 2 minutes until it forms a soft dough. Tip out onto a lightly floured work surface and knead for about 6 minutes unt