Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

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  • 2 Pounds of the Best Flour
  • ½ Ounce of Yeast
  • A Cupful of Sugar
  • ½ Ounce of Salt
  • A Pound of the Best Butter
  • 12 or 14 Eggs
  • ½ Pound of Raisins, Seeded
  • ½ Pound of Currants
  • ½ Glassful of Sweetened Water
  • A Tinge of Saffron
  • Powdered White Sugar


The dough for the baba is exactly the same as that for the Brioche. Proceed in exactly the same manner, only at the moment of adding the reserved flour to the leavened dough add a half pound of raisins, seeded, and a half pound of currants, washed, picked and dried. Add also a half glass of sweetened, tepid water, in which you will have put a little Saffron. Be careful to keep this dough much softer than that for the Brioche, adding more eggs, if necessary, to insure the proper degree of consistency. The dough must rise at least six or seven hours. When it has increased to twice its volume, after the third rising, cook as you would the Brioche, in an oven a few degrees cooler than that used in baking Bread. The Baba is made into a round cake, just like a Pound Cake or Sponge Cake, and is formed into this round shape with the hands. After baking let cool and sprinkle with powdered white sugar. This is the cake that the Creole bakers of New Orleans send as a Christmas or New Year’s offering to their customers.

The German bakers of New Orleans took up the custom, and make the Baba by adding to the raisins and currants a little Aniseed, instead of the Saffron.