Apple and Whisky Babas

To celebrate St Patrick's Day I have been making the most of one of the boozy exports of Ireland. They are babas filled with chunks of apple and soaked in a whisky syrup. 

The dough is rich, buttery and has a lovely light texture, having risen perfectly. The apple cooked down well and added just enough sweetness to the dough. The syrup has a strong boozy kick and adds a moistness making it a great dessert.