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No Alcohol Golden Orange Babas
A no alcohol version of Rum Baba. This Golden Orange Baba is flavoured with a spiced orange syrup and glazed with orange marmalade.
Servings Prep Time
6golden orange babas 30minutes
Cook Time Passive Time
30minutes 3.5hours
Servings Prep Time
6golden orange babas 30minutes
Cook Time Passive Time
30minutes 3.5hours
Ingredients
For the Sponge :
For the Dough :
For the Soaking Syrup :
For the Glaze :
Instructions
  1. Mix all the ingredients for the sponge together in a large bowl or bowl of your kneading machine (the one you’ll be kneading the dough in). Now sprinkle the 3/4 cup flour for the dough over the sponge, so it is covered. Leave to rest for about 1 hour.
  2. Now add the salt, the yeast, vanilla, sugar and egg. Start to mix this. When it comes together after a few minutes, add the melted (and slightly cooled) butter, orange zest and raisins. Keep mixing it. The dough will seem a bit like a batter, but be sure to get some gluten developed.
  3. Scrape the dough out and divide equally among 6 well-buttered moulds. You can also use a piping bag to divide the dough into the moulds. My Dariole moulds were 3-inces across and 2-inches deep. This is why my Babas look a little like cupcakes. Loosely cover and the dough rise to almost double. Mine took about 1 3/4 hours and rose to about 2/3rds the height of my moulds.
  4. You can prepare the soaking syrup in this time. Put all the ingredients for the syrup in a small saucepan. Stir till the sugar dissolves and bring to a boil. Let it simmer for a couple of minutes. Then take it off the heat. Keep aside or refrigerate till required. You can prepare a double batch of the syrup and use half of it later to serve with the Rum Babas. If you’re doing this, just boil the syrup a bit so it thickens a little. Serve it slightly warm.
  5. Once the dough has risen, bake the Babas at 180C (375F) for about 30 minutes or until they’re done and golden brown. In the meantime don’t forget to preheat the oven to 180ºC (350-360ºF). If the bread gets too dark too soon, protect the top with a sheet of tin foil. Let cool.
  6. Yu can store the Babas in an air tight container for later. They should keep in the fridge for about 4 to 5 days. Otherwise get ready to soak them. Once the Babas have cooled poke holes all the way through using a thin and long wooden skewer.
  7. Place them in a shallow container like a deep baking tray. Heat (not very hot but quite warm) the soaking syrup if it has cooled. Spoon the syrup of the Babas so they soak it up. Collect the excess syrup from the tray and keep pouring it on the Babas until most of it is absorbed into the Babas. Don’t let the Babas get soggy.
  8. Heat the marmalade in a small pan with a tbsp. of water if necessary. Brush this on top of the Babas. This helps keep the Babas moist. Serve with whipped cream (plain or lightly sweetened), and/ or seasonal fruit and syrup.
  9. These No Alcohol Golden Orange Babas are best eaten on the day they’re baked. Otherwise they can be stored in an air tight container for up to 2 to 3 days. Bring to room temperature before serving.