2 tea bags Dilmah Exceptional Italian Almond Tea
7g Dry yeast
2 Eggs (whole)
100g White sugar
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.