3 h
Suitable for vegetarians
Temperature: Warm
Additional culinary preparation: Sweet
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Sterilised milk 0.025 l
Table salt 1.25 g
Sugar 0.025 kg
Eggs 4.5 ud
Yeast 10.0 g
Butter 0.088 kg
Basic syrup 0.125 l
  • Preheat the oven to 180 ºC.
  • Add the flour, milk, salt, sugar and yeast into a suitable container and blend using a whisk.
  • Add the water, milk and egg and beat using the egg beater whisk on a low speed.
  • Add the rest of the eggs one by one and beat for 10 to 15 minutes at a faster speed until the dough looks uniform and smooth.
  • On a low speed add the lukewarm melted butter slowly.
  • Beat the dough again on fast speed until the dough unsticks easily from the walls of the container.
  • Allow the dough to ferment in a bakery proofer at about 30 or 40 ºC, until it doubles its volume.
  • Add some macerated raisins and mix well.
  • Put the dough into a piping bag and fill the baba moulds (previously greased and covered with flour) to the half of their capacity.
  • Allow to ferment again until the dough doubles its volume.
  • Bake in the over and take the babas out of the mould once cooked while they are still hot.
  • Heat the basic syrup in a pan from 70 to 80 ºC, add the babas and dip using a ladle.
  • Place the babas on a rack to drain and store them in the refrigerator.


  • The basic syrup used for this dessert is 700 g of sugar per litre of water, and well-seasoned with fruit peel (orange, lemon) and spices (cinnamon, vanilla, anise, etc).
Nutritional information (1 portion)
Fiber 2.27 g
Saturates 9.74 g
Monounsaturated fatty acids 5.98 g
Polyunsaturated fatty acids 1.58 g
Cholesterol 247.66 mg
Calcium 46.7 mg
Iron 1.77 mg
Zinc 1.19 mg
Vitamin A 248.98 ug
Vitamin C 0.09 g
Folic acid 69.67 ug
Salt (Sodium) 186.2 mg
Sugars 17.12 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.