For the Babas

• 1 sachet dried yeast (7 g/¼ oz/2¼ tsp)
• 1 tbsp sugar
• 50 ml (1½ fl oz/¼ cup) lukewarm milk
• 100 g (approx. 4 oz/⅔ cup) plain (all-purpose) flour
• 1 egg, loosely beaten
• pinch of salt
• 3 tbsp butter, at room temperature

For the Syrup

• 500 ml (16 fl oz/2 cups) water
• 150 g (5 oz/⅔ cup) sugar
• 1 generous glass bay liqueur (I use at least 150 ml [5 fl oz/⅔ cup], but less is okay)

And also

• 150 ml (5 fl oz/⅔ cup) thick cream

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 a pinch of salt in a bowl. Stir the remaining flour in two parts through the yeast mixture and finish with the beaten egg. Beat in the butter, spoonful by spoonful. Only add the new spoonful when the previous one is fully absorbed. Beat the batter for at least 5 minutes.

Distribute the batter between the greased tins. They should be approximately half full. Place on a baking sheet and allow to rise for a further 15 minutes or until the batter has risen to the edge of the tins.

Preheat the oven to 175°C (340°F/Gas 4).

Place the babas in the oven and bake for approximately 15 minutes until golden brown. Leave to cool for 5 minutes, lift them from the tins and leave to fully cool on a rack.

In the meantime, prepare the syrup: heat the water in a saucepan. Add the sugar and stir until it has dissolved. Leave the sugar syrup to cool. Stir in the liqueur.

Before serving, whip the cream. Place a baba in a soup plate. Cut lengthways, generously top with the liqueur syrup and serve with unsweetened whipped cream.