Ingredients

• 2 tea bags Dilmah Exceptional Italian Almond
Tea
• 7g Dry yeast
• 20g Sugar
• 40ml Milk
• 180g Flour
• 100g Butter
• 2g Salt
• 2 Eggs (whole)
• 100g White sugar
• 100g Water
• 1 Orange (segmented)
• 1 Ruby grapefruit (segmented)
• 2 Mint leaves

Method of Preparation
Warm the milk. Add the eggs, sugar and yeast. Mix
well and set aside. Sift the flour and salt into the
mixer and add the milk mixture. Work on slow
with the paddle for 5 minutes. Melt the butter
until soft and add to the dough. Mix well. Leave
overnight in the fridge.
Weigh out 5g at a time and roll into balls. Place on
a greased tray and leave for about 20 minutes in a
warm place. Bake in 165°C for 10 minutes.
Meanwhile prepare the Italian Almond tea sugar
syrup and while warm pour over the baked babas
when they cool.
Serve hot with fruit compote and cream if you
wish.