1. To make syrup, in a small saucepan, bring water, sugar and instant coffee to boil, stirring to dissolve sugar. 2. Remove from heat and add rum or brandy. 3. Set aside. 4. To make babas, coat 3 (12-count) mini muffin tins with nonstick cooking spray. 5. In bowl of food processor, combine flour, sugar, yeast and salt; pulse to blend. 6. Add eggs and process until combined. 7. In microwave-safe cup or bowl, combine butter and water. 8. Microwave on high power for 1 minute or until water is hot and butter is just beginning to melt. 9. Stir until butter is completely melted and mixture feels fairly hot, between 125°F-130°F on instant-read thermometer. 10. Add to flour mixture and process for 1 full minute (batter will be soft). 11. Fill each muffin cup halfway full with 1 Tablespoon of batter. 12. Let stand in warm place until batter has risen even with tops of cups, about 20 minutes. 13. When babas are nearly risen, preheat oven to 400-degrees. 14. Bake for 8-10 minutes or until well browned. 15. Let cool briefly, the cut each baba in half and brush cut surfaces generously with coffee syrup. 16. Continue until all of syrup is used. 17. Spread 1 half of each baba with about 1 1/2 teaspoons mascarpone and press halves back together. 18. Dab a tiny bit of mascarpone in the center of each baba top, then press an espresso bean in place to garnish. 19. Arrange on platter and serve. 20. Note: Babas can be made up to 2 days ahead, covered and refrigerated until serving time. ---------------------------------------------------------------------------
Nutrition
Ingredients
