Babas with Kirsch

Ingredients

• two pounds of fine flour
• one and a half ounces of yeast
• sixteen to eighteen ounces of butter
• two tablespoonfuls of currants, cleaned
• two tablespoonfuls of sultanas, cleaned
• two tablespoonfuls of castor sugar
• ten eggs
• the grated rind of the lemon
• salt
• one and a half pints of water
• four ounces of loaf sugar
• kirschwasser to flavor

Method

1. 1

   Dry and sift the flour into a large bowl, make a hole in the center, and add the yeast mixed smoothly with a little tepid water.

2. 2

   Let it stand for about half an hour, then add the well-creamed butter, currants, sultanas, sugar, lemon rind, two good pinches of salt, and the eggs.

3. 3

   Beat the mixture until smooth, then cover with a cloth, and let it stand until it rises to nearly twice its original size.

4. 4

   Have ready some buttered timbale molds, half fill them with the preparation, let them stand until it rises nearly to the top of the molds, and bake in a moderately hot oven.

5. 5

   Meanwhile boil the sugar and water until the syrup is formed, flavor with kirschwasser, pour it over the babas, or dip them in it and serve.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 173. The excerpt below is the record exactly as published.

Babas with Kirsch. INGREDIENTS. — Two pounds of fine flour, one and a half ounces of yeast, sixteen to eighteen ounces of butter, two tablespoonfuls of currants, cleaned, two tablespoonfuls of sul- tanas, cleaned, two tablespoonfuls of castor sugar, ten eggs, the grated rind of the lemon, salt. For the syrup: one and a half pints of water, four ounces of loaf sugar, kirschwasser to flavor

Cook this with the app: pantry check, scaling, and the assistant.