Katrya’s baba with vanilla and lovage syrup
- A challenge
- October 2017
- Serves 10
- 40 min
Olia Hercules’ baba is soaked in a vanilla and lovage infused vodka syrup for a wonderfully sweet and boozy kick to this fluffy, bread-like cake.
- 10.1g (6.1g saturated)
- 72.5g (32.3g sugars)
Olia’s recipe makes a lot of vodka, which you can use for cocktails. If you prefer not to use alcohol, infuse the syrup with vanilla and lovage (step 1) and omit the vodka. Lovage is an easy herb to grow but it’s fine to leave it out if you can’t get hold of any.
The vodka is best infused a week ahead. Make the bread up to 48 hours ahead and keep in an airtight container. Make an extra half batch of syrup and soak the bread again after 2 days to keep it moist and help it to keep longer.
This baba is made using a kind of pre-ferment or starter called a poolish. It will give the bread a good rise and sourdough-like flavour, without you having to make a sourdough starter.
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