Rum babas

Step by step recipe:

  1. 5 min.Rum babas : Photo of step #1
    Melt 40 g butter in a small saucepan and leave to cool.
  2. 3 min.Rum babas : Photo of step #2
    Put into a food mixer bowl: 125 g flour, 5 g yeast, ½ teaspoon salt, 1 teaspoon caster sugar and 2 eggs.
  3. 15 min.Rum babas : Photo of step #3
    Knead on slow speed until the dough comes away from the sides of the bowl.
  4. 5 min.Rum babas : Photo of step #4
    Then add the melted butter and continue kneading until this is well mixed in.
  5. 1 hourRum babas : Photo of step #5
    Gather the dough into a ball, transfer to another bowl and cover with a plastic sheet.

    Leave to rest for 1 hour.
  6. 5 min.Rum babas : Photo of step #6
    After this time, pat out roughly by hand into a slab 1/2 cm (1/4 inch) thick.
  7. 5 min.Rum babas : Photo of step #7
    Cut circles out of the dough with a cutter 5 to 6 cm (2 to 2.3 inches) in diameter.
  8. 1 hourRum babas : Photo of step #8
    Put into proper baba moulds, if possible, or arrange on a baking sheet. Cover with a plastic sheet and leave to rise until doubled in volume (about 1 hour).
  9. 20 min.Rum babas : Photo of step #9
    Preheat the oven to 390°F (200°C).

    Bake for about 20 minutes.
  10. 15 min.Rum babas : Photo of step #10
    Leave to cool on a wire rack.

    You will see how using proper baba moulds gives the characteristic central well.
  11. 5 min.Rum babas : Photo of step #11
    Prepare the syrup by mixing 350 ml water and 200 g caster sugar. Bring to the boil and remove from the heat.

    Then add 80 ml rum, ½ vanilla pod and the juice and zest of 1 lime.
  12. 5 min.Rum babas : Photo of step #12
    Trim the rounded bottoms off the babas...
  13. 5 min.Rum babas : Photo of step #13
    ...and put the into the syrup. If necessary, pour syrup over the top using a spoon so that they are thoroughly soaked.
  14. 5 min.Rum babas : Photo of step #14
    Place each baba in a ramekin or small dish and fill the centre with Chantilly (whipped cream).

    Your rum babas are ready to be enjoyed.

Remarks:

You can very the flavour of the syrup by using a different alcohol (such as Macvin du Jura, a fortified wine) or fruit. Of course, they will no longer be rum babas, but will still be delicious.

Source:

Home made.

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