Baba Dough

Name: Baba Dough
Yield: Yield: 2 pounds (910 g)
Ingredients: 1 tablespoon (15 ml) fresh compressed yeast; ½ cup (120 ml) warm whole milk (105° to 115°F/40° to 46°C; see Note); 4 ounces (115 g) bread flour; 4 eggs; 1 teaspoon (5 ml) vanilla extract; ½ teaspoon (3 g) salt; 6 ounces (170 g) unsalted butter, at room temperature; 8 ounces (225 g) cake flour; 2 ounces (55 g) dark raisins

Preparation info

Yield:
2 pounds

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

1 tablespoon (15 ml) fresh compressed yeast
½ cup (120

Dessert
Cake
Vegetarian

Method

Dissolve the yeast in the warm milk. Stir in the bread flour and mix until you have a smooth, soft sponge. Let rise, covered, in a warm place until the sponge starts to bubble and fall.
Mix the eggs, vanilla, salt, and butter into the sponge. Add the cake flour and mix until it becomes a soft, smooth paste. Incorporate the raisins.