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1
To marinate the fruit: Combine the fruit, sugar, vanilla, mint, and cinnamon in a bowl and mix well.
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2
Let the fruit marinate for at least 30 minutes, or up to 24 hours.
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3
To prepare the syrup: In a saucepan over high heat, combine the sugar, water, and bourbon, and bring to a boil.
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4
Boil for 2 to 3 minutes, remove the pan from the heat, and set aside, or refrigerate for up to 1 week.
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5
To prepare the babas: In the bowl of a heavy-duty mixer, combing the water, yeast, and sugar and mix just to combine.
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6
Let it sit until foamy, about 5 minutes.
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7
Add the egg, flour, orange zest, and butter and mix until elastic but very soft.
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8
Let the dough rise in a warm place until it doubles in volume, 15 to 20 minutes.
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9
Punch the dough down.
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10
Spoon the dough into greased muffin tins, filling them one-third to one-half full.
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11
Let the dough rise again until doubled in volume, 20 to 30 minutes.
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12
While the babas are rising, preheat the oven to 350 degrees.
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13
Bake the babas until golden brown, about 15 minutes.
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14
Remove from the tins and place on a cooling rack set over a baking sheet.
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15
Prick the tops of the babas with a skewer or fork.
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16
Warm the syrup over medium heat.
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17
Ladle all of the warm syrup over the babas, letting it soak in.
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18
To serve: Place the babas on individual plates.
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19
Distribute the fruit among the babas, and top with whipped cream.
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20
Serve warm.
