5 tablespoons of melted butter
2 cups of all-purpose flour, sifted
1/4 cup of warm water
1 tablespoon of orange liqueur
1 packet of yeast for bread
1 pinch of salt
2 eggs
1 1/2 cups of milk
2 1/2 cups of water
2/3 cup of orange liqueur
1 1/2 cups of pomegranate jelly, passed through a sieve
3 candied cherries
1/2 cup of corn syrup
5 tablespoons of melted butter
2 cups of all-purpose flour, sifted
1/4 cup of warm water
1 tablespoon of orange liqueur
1 packet of yeast for bread
1 pinch of salt
2 eggs
1 1/2 cups of milk
2 1/2 cups of water
2/3 cup of orange liqueur
1 1/2 cups of pomegranate jelly, passed through a sieve
3 candied cherries
1/2 cup of corn syrup
Preheat the oven to a very hot temperature
Grease 6 individual molds with 1 tablespoon of melted butter each
Reserve the remaining butter
Place the flour in a bowl and create a depression in the center
Add 1/4 cup of warm water, 1 tablespoon of orange liqueur, yeast, and salt
Mix until dissolved
Beat vigorously until bubbles form
Gradually add the melted butter, beating until the mixture is shiny
Fill the prepared molds to about halfway
Cover with a cloth and let rise in a protected place until the dough reaches the top of the molds (about 1 hour)
Bake in a hot oven for 15 minutes
Mix 1 1/2 cups of milk and 2 cups of water
Let boil until all milk has dissolved
When the babas are ready, unmold to cool
Drizzle the syrup slowly over the top
Then drizzle 1/4 cup of orange liqueur over the top
The syrup that drips from the babas should be poured back over them until absorbed
Heat 1/2 cup of pomegranate jelly
Use a brush to apply it to the babas
Top each with 1/2 candied cherry
Mix 1 cup of pomegranate jelly, corn syrup, and 1/2 cup of water
Heat over low heat
Add 2 tablespoons of orange liqueur
Serve hot or flambé if desired
Serve 6 portions.
