½ cup milk
¼ oz (1 packet) active dry yeast
2 cups plus 3 tablespoons bread ﬂour
3 large eggs
1 tablespoon sugar
½ teaspoon sea salt
½ cup (1 stick) unsalted butter, melted
1 cup milk
5 tablespoons sugar
Grated zest of 1 lemon
Pinch of sea salt
3 tablespoons cornstarch
1 large egg plus 1 large egg yolk
5 tablespoons unsalted butter
½ cup heavy cream
Grated zest of 10 lemons
2 cups water
¾ cup sugar
5 tablespoons limoncello
- Butter a 12-cavity muﬃn tin and set aside. To prepare the babas, in a saucepan over low heat, gently warm the milk. Pour it into the bowl of an electric mixer or other large bowl and sprinkle with the yeast. Stir until the yeast dissolves. Whisk in ½ cup plus 3 tablespoons of the ﬂour and cover the bowl with plastic wrap. Let rise in a warm place until the mixture has doubled, about 30 minutes to 1 hour.
- Using an electric mixer set with the paddle attachment or a food processor ﬁtted with the dough blade, beat the eggs, sugar, salt, and the remaining 1 ½ cups ﬂour into the yeast mixture until very smooth. Gradually mix in the melted butter and continue to mix until smooth.
- Spoon the dough into the muﬃn tin, ﬁlling each cavity halfway. Grease a piece of plastic wrap and cover the muﬃn tin. Let rise until the dough has risen just above the level of the muﬃn tin, about 1 hour. Meanwhile, preheat the oven to 350 degrees Fahrenheit.
- Remove the plastic wrap and bake the babas until they are dark golden brown on top and the bottoms sound hollow when tapped, about 20 minutes. Transfer the tin to a wire rack to cool.
- To prepare the lemon cream, in a saucepan over medium heat, bring the milk, 3 tablespoons of the sugar, the lemon zest, and salt to a boil, stirring until the sugar dissolves.
- Meanwhile, in a bowl, whisk together the cornstarch, the remaining 2 tablespoons of sugar, the egg, and yolk. Whisking constantly, pour the hot milk mixture gradually into the egg mixture. Whisk to combine, then transfer the mixture back to the saucepan.
- Warm the liquid over medium-low heat, whisking constantly, being sure to scrape the bottom and sides of the saucepan. As soon as the liquid reaches a boil, take the saucepan oﬀ the heat. Whisk in the butter, a tablespoon at a time. Transfer the mixture to a shallow bowl and lay a piece of plastic wrap directly on the surface of the lemon cream. Refrigerate until well chilled, about 2 hours.
- To prepare the syrup, in a saucepan, combine the lemon zest, 2 cups water, and sugar, and bring to a boil, stirring to dissolve the sugar. Simmer until the liquid is yellow, about 2 to 3 minutes. Strain the liquid through a ﬁne sieve into a bowl. Stir in the limoncello. Let cool.
- Just before serving, whip the heavy cream until it forms soft (not stiﬀ) peaks. Whisk the chilled lemon cream well to loosen it, then gently fold in the whipped cream.
- Slice the babas in half vertically. Submerge each baba in the limoncello syrup for 10 seconds. Arrange the babas on plates cut sides up, and drizzle them with some more of the syrup. Top the babas with large dollops of lemon cream and serve immediately.
Recipe courtesy of Melissa Clark for Oldways Table Book, istock photo