Yuzu Baba Recipe
Baba au Yuzu is a soft, light dessert, subtly scented with Japanese citrus fruits. Imbued with a sweet and tangy syrup, it melts in the mouth and offers an explosion of flavors. Perfect for a refined dessert or to impress your guests. Simple to make, serve with whipped cream or fresh fruit. An elegant Japanese touch for your pastry classics.
- Prep Time
- 20 minutes
- Cooking Time
- 1 hour
- Servings
- 6
Ingredients
- 150 g flour
- 50 g sugar
- 4 g dry baker's yeast (or fresh Hirondelle yeast if used in your preparation)
- 3 eggs
- 80 g soft butter
- 1 pinch salt
- 50 ml whole milk
- 60 ml yuzu syrup
- White rum
- Optional: a little extra yuzu juice for extra acidity
- Whipped cream or chantilly
- Fresh fruit or yuzu zest
Directions
- In a bowl, combine the flour, fresh yeast and salt.
- Make a well in the flour and pour in the eggs and fresh yeast, mixing until smooth.
- Knead for 10 minutes (using a dough hook attachment) until the dough is smooth, supple and slightly elastic, then gradually add the soft butter.
- Finally, add the whole milk to soften the dough.
- Cover the bowl and leave to rise for 1 hour in a warm place.
- Preheat oven to 200°C.
- Butter your baba molds.
- Divide the batter between the moulds (2/3 full).
- Bake for 15 minutes at 200°C, then reduce the temperature to 180°C and bake for another 15 minutes, until the babas are golden brown. If possible, prepare the batter the day before to allow it to rest.
- Warm your yuzu syrup to 80°C (homemade or ready-to-use).
- Let them absorb the syrup gradually until they are well soaked.
- Serve your babas with a dollop of whipped cream or chantilly.
- Add fresh fruit (citrus, pear, red berries) or yuzu zest for an elegant, fragrant touch.
- Mix the yuzu syrup with white rum. Drizzle over the baba for those who wish.
