Gin Babas

Name: Gin Babas
Yield: Serves 6
Cuisine: British
Ingredients: Raspberries and a dusting of icing sugar for garnish; 250 ml (1 cup) double cream; Raspberries and a dusting of icing sugar for garnish; 1 vanilla pod, seeds only; 100 g (3½ oz) icing sugar; 4 tablespoons gin; 200 ml (¾ cup + 1 tablespoon) water; 250 g (9 oz) caster sugar; 100 g (3½ oz) melted butter; 2 eggs; 70 ml (¼ cup + 1 teaspoon) milk; 50 g (1¾ oz) sugar; ½ teaspoon salt; 7 g (½ oz) sachet fast-action yeast; 220 g (7½ oz) strong bread flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

My Scottish Island Kitchen

By Coinneach MacLeod

Published 2022

About

Traditionally soaked in rum, this delicious mini French cake with an Ukrainian name deserves a Hebridean twist with gin from the Isle of Harris Distillery.

These benefit from being made a day in advance, so when it’s time to soak in the gin-infused syrup the babas devour every drop.

Ingredients

For the babas

220 g (7½ oz) strong bread flour
7 g (½

Europe
France
United Kingdom
Mediterranean
Cake
Scotland
Vegetarian

Method

Into a bowl add the flour, then place the yeast on one side of the bowl and the salt on the other side. Add the sugar and stir everything together.

Whisk together the milk and eggs. Add half of this mixture to the flour and combine, then mix in the rest. Then add the melted butter.

Turn the dough out onto a worktop and knead for 10 minutes. Place in a bowl, cover and allow rise