Awadhi-style Babà Rustico

Ingredients

In this Awadhi adaptation of the Babà Rustico, we infuse the cake with saffron, cardamom, and rose water, which are quintessential flavors of Awadhi cuisine. The syrup is also enhanced with rose water and saffron, adding a touch of tanginess with lemon juice. These additions transform the original Italian Babà into a unique fusion dessert that beautifully blends the culinary traditions of Italy and Awadh. We alse have the original recipe for Babà rustico, so you can check it out.

• For the Babà: For the Babà:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 tablespoon active dry yeast 1 tablespoon active dry yeast
• 1/2 teaspoon saffron strands, soaked in 2 tablespoons warm milk 1/2 teaspoon saffron strands, soaked in 2 tablespoons warm milk
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 cup (60ml) warm milk 1/4 cup (60ml) warm milk
• 2 large eggs 2 large eggs
• 1/4 cup (55g) unsalted butter, softened 1/4 cup (55g) unsalted butter, softened
• 1/4 teaspoon salt 1/4 teaspoon salt
• For the Syrup: For the Syrup:
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 teaspoon saffron strands 1/2 teaspoon saffron strands
• 1 tablespoon rose water 1 tablespoon rose water
• 1 tablespoon lemon juice 1 tablespoon lemon juice

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 9g, 5g
• Carbohydrates (total, sugars): 54g, 28g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, saffron-infused milk, ground cardamom, warm milk, eggs, softened butter, and salt. Mix well until a sticky dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
3. 3.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   Punch down the risen dough and divide it into small portions. Shape each portion into a small round ball and place them in a greased baking dish.
6. 6.
   Bake the Babà for 20-25 minutes or until they turn golden brown.
7. 7.
   While the Babà are baking, prepare the syrup. In a saucepan, combine water, sugar, saffron strands, rose water, and lemon juice. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
8. 8.
   Remove the baked Babà from the oven and immediately pour the hot syrup over them, allowing them to soak for at least 30 minutes.
9. 9.
   Serve the Awadhi-style Babà Rustico warm or at room temperature, garnished with a sprinkle of saffron strands and chopped pistachios.

Treat your ingredients with care...

• Saffron — Soak the saffron strands in warm milk for at least 10 minutes before using to release its vibrant color and aroma.
• Rose water — Use a good quality rose water to ensure a fragrant and authentic Awadhi flavor.
• Active dry yeast — Activate the yeast by dissolving it in warm milk and letting it sit for 5 minutes until it becomes frothy.

Tips & Tricks

• For a richer flavor, you can add a pinch of ground nutmeg or cinnamon to the Babà dough.
• To enhance the presentation, serve the Babà Rustico with a dollop of whipped cream or a scoop of saffron-infused ice cream.
• If you prefer a stronger saffron flavor, you can increase the amount of saffron strands used in the recipe.
• Make sure to let the Babà soak in the syrup for at least 30 minutes to ensure they are moist and flavorful.
• Store any leftover Babà Rustico in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Awadhi-style Babà Rustico as a delightful dessert after a traditional Awadhi meal. It pairs well with a cup of aromatic Indian tea or a refreshing glass of rose sherbet.

Presentation advice

Arrange the Babà Rustico on a decorative platter, garnished with saffron strands and chopped pistachios. You can also sprinkle a dusting of powdered sugar for an elegant touch.