Ingredients: |
Ingredients: Grapefruit Julienne and Syrup [recipe below]
1/3 cup warm water [105º to 115º]
1 pkg. active dry yeast
2 T sugar
1/4 tsp salt
1/2 cup butter, softened
3 eggs. lightly beaten,at room temperature
1½ cups all-purpose flour
Peeled grapefruit or orange sections
Fresh mint sprigs
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Directions: |
Directions:Prepare Grapefruit Julienne and Syrup; reserve.
GRAPEFRUIT OR ORANGE JULIENNE AND SYRUP:
Use vegetable peeler to remove thin strips from 2 grapefruit or 4 oranges to measure 1/2 cup strips
[colored part only] Set aside.
Combine 1 cup sugar and 1/2 cup water in saucepan over medium-high heat.
Bring to boil, stirring occasionally. Boil 1 minute.
Add grapefruit or orange strips and continue boiling for 3 minutes; stirring occasionally.
Remove pan from heat.
With fork, transfer strips to waxed paper to cool, reserving syrup.
Stir in 1/2 cup freshly squeezed grapefruit or orange juuice and 3 tablespoons honey into syrup; reserve.
DIRECTIONS FOR BABAS:
Measure warm water into large, warm bowl. Sprinkle in yeast; stir until dissolved.
Add sugar, salt and butter; beat at medium speed of electric mixer until well blended.
Stir in eggs and flour to make thick batter.
Beat at high speed 2 minutes, scraping bowl occasionally.
Cover; let rise in warm, draft free place until doubled in size; about 1 hour.
Stir batter down. Spoon into 12 greased 2½ inch muffin cups.
Let rise in warm, draft-free place until doubled in size - about 15 minutes.
Bake at 450º for 10 to 12 minutes or until done.
Prick babas all over with skewer; turn upside down in pan and slowly spoon reserved grapefruit syrup, one spoonful at a time, over warm babas.
Continue spooning syrup over babas until all syrup is absorbed.
When syrup is absorbed, remove from pans.
Serve garnished with grapefruit julienne, grapefruit or orange sections and fresh mint sprigs. |
This recipe for Citrus Baba is from