Orange Flavoured Babas With Kumquats
With easy-blend yeasts, and food processors and mixers, cooking with yeast has become so simple, especially when you realize that the dough does not have to be left for a specific time in a warm place to rise. It will in fact rise at room temperature, even in the refrigerator - the only difference is that it will take longer. You can, therefore, fit the rising in with your other arrangements by purposefully selecting the appropriate place in which to leave the dough.
INGREDIENTS:
BABAS:
200 G/7 OZ STRONG PLAIN FLOUR
PINCH OF SALT
1 PACKET EASY-BLEND DRIED YEAST
125 ML/41/2 FL OZ WARM MILK
2 EGGS SIZE 2, BEATEN I TBSP CLEAR HONEY
55 G./2 OZ UNSALTED
SYRUP AND FILLING:
225 G/8 OZ CLEAR HONEY
2.5 CM/1 IN CINNAMON STICK
225 ML/8 FL OZ WATER
6 TBSP DARK RUM
3 TBSP COINTREAU
250 G/9 07. KUMQUATS
TO SERVE:
300 MU 10 FL OZ CREME FRAICHE
DIRECTIONS:
To make the syrup, in a medium-sized saucepan, gently heat the honey with the cinnamon in the water, stirring occasionally with a wooden spoon, until the honey has melted. Bring to the boil, simmer for a couple of miiiiites, then remove from the heat and stir in the rum and Cointreau.
Remove the cinnamon and pour off half the syrup and reserve. Poach the kumquats in the syrup remaining in the saucepan for about 15-20 minutes until tender, then leave to cool in the syrup.
To make the babas, sift the flour and salt into a bowl, stir in the yeast and form a well in the centre. Mix together the milk, eggs and honey, then slowly pour into the well in the flour, drawing the dry ingredients into the liquid using a wooden spoon, to make a smooth dough. With your hand, beat well until the dough becomes firm and elastic. Dot the butter over the surface, cover the bowl with it damp cloth or cling film and leave until doubled in volume 45 minutes to 1 hour in a warm place, 11/2 hours in a cool one.
Well butter six 9 cm/31/2 inch ring moulds.
Turn the dough onto a lightly floured work surface and knead lightly. Divide into 6 equal portions and fit into the moulds. Cover loosely and leave until risen to the top of the moulds.
Set the oven to 200°C/400T/Gas 6. Bake the babas for 10-15 minutes until risen and golden. Allow to cool slighty, then turn onto a wire rack for 5 minutes.
Using a slotted spoon, remove the kumquats from the syrup and slice thinly. Pour the reserved syrup back into the saucepan and heat gently without allowing it to boil. Prick the babas all over with a fink, then return them to the ring moulds. Slowly
spoon over the hot syrup and continue to spoon it Over the babas until they are thoroughly saturated.
To serve, unmould the babas, place the sliced kumquats over and around. Serve with creme fraiche and any remaining syrup.
