Baba au Limoncello

Instructions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease your bundt pans or muffin tins with butter to prevent sticking.
2. In a small bowl, combine lukewarm milk and yeast. Let it sit for about 5 minutes until the mixture becomes frothy. This step is crucial as it activates the yeast.
3. In a large mixing bowl, whisk together the flour and 2 tablespoons of granulated sugar. Create a well in the center.
4. Add the frothy yeast mixture, eggs, melted butter, and salt to the well in the flour. Mix until you have a smooth batter. It may take a little effort if done by hand.
5. Divide the batter equally among the prepared pans, filling each one halfway to allow space for rising. Cover and let it rise for 30-45 minutes in a warm place until doubled in size.
6. Bake the babas in the preheated oven for 20-25 minutes or until golden brown. Once done, remove from the oven and let them cool slightly on a rack.
7. Meanwhile, prepare the limoncello syrup by combining limoncello, water, 1 cup of granulated sugar, and lemon zest in a small saucepan over medium heat. Bring to a simmer and stir until the sugar has completely dissolved. Allow it to cool slightly.
8. While the babas are still warm, soak them in the limoncello syrup. Submerge each in the syrup, turning to soak evenly, for about 1-2 minutes each.
9. For the whipped cream, in a bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer or a whisk until soft peaks form. This adds a creamy touch.
10. Serve each baba with a dollop of whipped cream on top or on the side. Garnish with extra lemon zest if desired for an additional burst of citrus flavor.
11. Tip: Ensure your syrup is not too hot when soaking the babas, as it can make them soggy instead of just moist.