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by Chef Paul Short and Executive Sous Chef, Aaron Glaza, Madison College Culinary Arts & Hospitality Programs
From our 2013 Wollersheim Winery Open House

INGREDIENTS | Dough
1/2 tablespoon of active dry yeast
1/4 cup of warm milk
2 ounces of bread flour
2 large eggs
½ teaspoon vanilla extract
¼ teaspoon salt
3 ounces unsalted butter at room temperature
4 ounces of cake flour
8 brioche molds that have been lightly buttered and floured

INGREDIENTS | Syrup
2 cups water
12 ounces of sugar
1 unpeeled orange, quartered
2 cups Wollersheim Dry Riesling

INGREDIENTS | Finished Babas
1 Quart heavy whipping cream
Dried fruit (dried cherries, cranberries, or any of your favorite dried fruit); In season, use fresh berries.
¼ cup powdered sugar
1 cup Wollersheim Dry Riesling
1 cup Apricot Glaze


PREPARATION

  1. Combine yeast in milk that is between 105°F to 115°F.
  2. Stir in bread flour to create a soft sponge.
  3. Allow sponge to bubble, rise and fall.
  4. Using a paddle, mix into the sponge, separately, eggs, vanilla, salt, room temperature butter.
  5. Add cake flour and mix into a smooth paste.
  6. Pipe into brioche molds that have been buttered and floured; forms should only be half full.
  7. Cover and set in a warm place and let double in size.
  8. Bake at 400°F for about 20 minutes (pierce with a tooth pick, it should come out clean).
  9. Remove from mold immediately and place on a wire rack.
  10. Cut crust from the tops.
  11. Prepare syrup by combining all of the syrup ingredients, bring to a boil, and strain.
  12. Submerge cakes one at a time in syrup and let the cakes absorb the syrup; they should have completely absorbed the syrup before removing.
  13. Place on a rack to allow excess syrup to drip off of cakes.
  14. Brush sides and top of cakes with apricot glaze.
  15. Whip the heavy whipping cream with the powder sugar until it forms soft peaks.
  16. Combine the dried fruit and wine and bring to a simmer. Strain fruit from wine and let cool.
  17. Place some dried fruit mixture on Babas and top with spoonful of whipped cream and serve.

YIELD: 8 servings