Prune and Armagnac babas

  • Portion size: Makes 12
  • Takes 40 minutes to make, 25 minutes to bake, plus 2 hours proving
  • Difficulty: easy

These babas are a twist on the classic – using Armagnac-soaked prunes to give texture and taste to the rich dough. Serve at the end of a celebratory dinner or with afternoon tea.

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Ingredients

  • 500g soft, ready-to-eat pitted prunes
  • 175ml Armagnac
  • 75g unsalted butter, cubed and softened, plus extra, for greasing
  • 225g strong white bread flour, plus
  • extra for dusting
  • 1 tsp fast-action dried yeast
  • 4 tbsp milk, warmed
  • 1 tbsp golden caster sugar
  • ¼ tsp salt
  • 2 eggs, beaten

For the syrup

  • 250g golden caster sugar
  • Coarsely grated zest of 1 orange
  • 75ml Armagnac
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Method

  1. Put the prunes in a small pan with the Armagnac and warm over a medium heat, until just simmering. Set aside.
  2. Grease 12 baba or dariole moulds, then dust with flour. Put the yeast in a bowl with the milk and 1 teaspoon sugar. Set aside for about 10 minutes or until frothy. Meanwhile, sift the flour and salt into a large bowl. Make a well in the centre and add the eggs, remaining sugar and the yeast mixture. Mix together to make a soft dough.
  3. Turn out onto a lightly floured surface and knead for about 10 minutes, gradually mixing in the butter until smooth and elastic.
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  5. Using a slotted spoon, add half the prunes to the dough and knead in. Divide the dough into 12 even pieces and roll into balls. Place 1 in each of the moulds and put in a large roasting tin. Cover the tin with lightly greased cling film and leave in a warm place for 2 hours, or until well risen.
  6. Preheat the oven to 200°C/fan180°C/gas 6. Remove the cling film and bake for 10 minutes, then reduce the temperature to 180°C/fan160°C/gas 4 and cook for a further 15 minutes, until golden.
  7. Meanwhile, put the sugar, zest and 150ml cold water in a pan and bring to the boil over a medium heat. Simmer for 8-10 minutes, until thickened. Stir in the Armagnac and remaining prune mixture.
  8. Remove the babas from the oven and drizzle over half of the syrup. Cool for about 5-10 minutes, before turning out on a wire rack to cool. Douse the babas with the remaining syrup and serve with the Armagnac prunes. Decorate with redcurrants, if you like.

Nutrition

  • 327kcals Calories
  • 7.2g (4.1g saturated) Fat
  • 4.5g Protein
  • 53.8g (37.3g sugars) Carbs
  • 0.3g Salt
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