Baba Cool with Limoncello Recipe

Ingredients

• 1/2 cup milk
• 1/2 cup water
• 3 tablespoons sugar
• 1 envelope active dry yeast
• 2 cups all-purpose flour
• 4 eggs
• 6 tablespoons butter, melted and cooled
• 1/4 cup limoncello
• 1 cup heavy cream
• 1 tablespoon sugar
• Zest of 1 lemon

Instructions

1. In a small saucepan, heat the milk, water and sugar until warm (but not hot).
2. In a large bowl, whisk together the yeast and 1 cup of the flour.
3. Slowly pour in the milk mixture, stirring until smooth.
4. Add the eggs, one at a time, whisking well after each addition.
5. Stir in the remaining flour and the melted butter.
6. Cover the bowl with a damp cloth and let the dough rise for 1 hour.
7. Preheat oven to 350°F (180°C).
8. Grease a baba cake mold (or muffin tin) with butter.
9. Fill the molds 2/3 full with the dough.
10. Bake for 25 to 30 minutes, or until golden brown.
11. While the babas are baking, combine the limoncello, heavy cream, sugar and lemon zest in a small saucepan.
12. Cook over medium heat, stirring constantly, until the mixture thickens (about 10 minutes).
13. Remove from heat and let cool.
14. When the babas are done, remove them from the oven and let cool in the molds for a few minutes.
15. Remove the babas from the molds and place them in a large dish.
16. Pour the limoncello cream over the babas.
17. Serve immediately or chill until ready to serve.

Verdict

The Baba Cool with Limoncello is a delicious and refreshing dessert that is perfect for any occasion. The combination of fluffy cakes with the sweet and tangy limoncello cream is simply divine. This recipe is easy to follow and is sure to impress your guests. Serve it chilled with a dollop of whipped cream and fresh berries for a picture-perfect dessert.