Well, I considered translating this into a recipe with wild yeast….
And then I realized that it would prove that I’m completely out of my mind. This is dough that has egg and butter and sugar. Like brioche. Eeeeeeek!!
Yes. Commercial yeast is the wiser ingredient, isn’t it? Maybe next time I’ll try with wild yeast. Maybe….
Having had Rum Babas years ago that T made when we first got our food processor (it came with a recipe book), I knew that babas shouldn’t be that hard to make. Especially if I did everything by hand instead of hauling out the food processor….
We loved rum babas so we should love champagne baba too.
Baba is a traditional bistro dessert. Its round cylindrical shape crosses over perfectly to tall bread machine pans. […] Baba is plump like a plush toy—soaked in a spirited champagne syrup, glazed, and then cut into wedges or slices to serve with sweetened whipped cream. Serve it the day it is made or no more than one day later for the best texture.
– Beth Hensperger, Champagne-soaked Baba, Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine, p.521