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Rosewater Soaked Babas

  • Makes 12
Rosewater Soaked Babas

Tender babas that have been soaked with rosewater make a different and special after-dinner dessert.


  • 2½ cups flour
  • pinch salt
  • ½ cup warm milk
  • 175 grams butter
  • 2-3 tblsp sugar
  • 4 teaspoons Surebake yeast
  • 4 eggs


  • 2 cups water
  • 1½ cups caster sugar
  • 2-3 tablespoons rosewater
  • juice of one orange
  • grated rind of one orange


  1. Sift the flour and salt into a bowl.
  2. Heat the milk, butter and sugar together until lukewarm. Sprinkle over the yeast and stand 5 minutes until frothy.
  3. Beat the yeast liquid and eggs into the flour and continue beating with your hand for 5 minutes.
  4. Spoon or pipe the mixture into 12 mini rum baba tins. Cover and set aside for 30-40 minutes until double in bulk.
  5. Bake at 200°C allowing 12-15 minutes until well risen and golden.
  6. Turn the babas out onto a cake rack to cool for 3-5 minutes.
  7. Soak each baba in the rosewater syrup for 1-2 minutes and then lift out carefully with a slotted spoon. Place on a cake rack. Fill with whipped cream and fruits of the season.
  8. Syrup
  9. Put the sugar and water into a saucepan and stir over a moderate heat until the sugar dissolves. Stir in the rosewater, orange juice and rind. Cool to lukewarm.

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