Cranberry Baba Cakes

Directions

1. 1
   Put the cranberries and orange liqueur (or 1 cup warm water) into a small bowl and set aside.
2. 2
   Brush 12 baba molds, a popover pan, or a muffin tin with melted butter and set aside.
3. 3
   In the bowl of a stand mixer, stir together the water, yeast, sugar, and egg.
4. 4
   Using the paddle attachment, stir in the flour until incorporated.
5. 5
   Mix on medium speed for 6 minutes, scraping down the sides of the bowl once.
6. 6
   Add butter and mix on medium speed until incorporated, about 2 to 3 minutes.
7. 7
   Cover and let rise in a warm spot for about 15 to 20 minutes, it just needs to rise a bit not double in volume.
8. 8
   Drain the cranberries (reserve the soaking liquid) and mix into the dough with a spatula or wooden spoon.
9. 9
   Fill the baba molds (or popover pan or muffin tin) half full with batter.
10. 10
    Let rise in a warm spot until the dough fills the molds, about 1 hour.
11. 11
    Preheat the oven to 350 degrees F.
12. 12
    Bake the babas for 20 to 25 minutes or until the tops are a deep golden brown.
13. 13
    Remove from molds, put babas onto a rack set over a sheet pan, and allow them to cool completely.
14. 14
    Bring 2 cups sugar and 4 cups water to a boil.
15. 15
    Boil for 1 minute and remove from the heat; stir in the reserved soaking liquid and the orange flower water.
16. 16
    Using tongs or a spoon, place the babas, 1 at a time, into the sugar syrup.
17. 17
    Hold them under until the air bubbles stop coming out of the cakes, about 5 to 10 seconds.
18. 18
    Drain on the rack; you can recycle the syrup that accumulates in the sheet pan.
19. 19
    Warm the marmalade and brush it onto the tops of the babas.
20. 20
    To serve, split open and top with a generous dollop of freshly whipped cream.