Baba

• 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.

Notes

• 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).