Baba à la Liqueur de Laurier

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Preparation info
  • For

    4

    servings.
    • Difficulty

      Medium

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

For the Babas

  • 1 sachet dried yeast (7 g/¼ oz/ tsp)

Method

Grease 4 small round baking tins, preferably in the shape of a mug.

In a large bowl, leave the yeast and the sugar and lukewarm milk to stand for 5 minutes until it starts to foam.

Using a hand blender with dough hooks, beat in one-third of the flour into a smooth batter. Leave to rise, covered with plastic wrap, for 20 minutes in a warm place.

Lightly beat the egg with