Rum babas

For 8 babas, you will need:

1 125 g flour
2 5 g yeast
3 ½ teaspoon salt
4 1 teaspoon caster sugar
5 2 eggs
6 40 g butter
7 350 ml water
8 200 g caster sugar
9 80 ml rum
10 ½ vanilla pod
11 1 lime
12 150 ml Chantilly cream
Total weight: 1,189 grams

Change for:

Measures:

How long does it take?

Time required

Preparation	Resting	Cooking	Start to finish
48 min.	2 hours 15 min.	30 min.	3 hours 33 min.

Keeping:

A few days in the fridge after soaking, but without cream.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 5 min.

Melt 40 g butter in a small saucepan and leave to cool.

Stage 2 - 3 min.

Put into a food mixer bowl: 125 g flour, 5 g yeast, ½ teaspoon salt, 1 teaspoon caster sugar and 2 eggs.

Stage 3 - 15 min.

Knead on slow speed until the dough comes away from the sides of the bowl.

Stage 4 - 5 min.

Then add the melted butter and continue kneading until this is well mixed in.

Stage 5 - 1 hour

Gather the dough into a ball, transfer to another bowl and cover with a plastic sheet.

Leave to rest for 1 hour.

Stage 6 - 5 min.

After this time, pat out roughly by hand into a slab 1/2 cm (1/4 inch) thick.

Stage 7 - 5 min.

Cut circles out of the dough with a cutter 5 to 6 cm (2 to 2.3 inches) in diameter.

Stage 8 - 1 hour

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).

Stage 9 - 20 min.

Preheat the oven to 390°F (200°C).

Bake for about 20 minutes.

Stage 10 - 15 min.

Leave to cool on a wire rack.

You will see how using proper baba moulds gives the characteristic central well.

Stage 11 - 5 min.

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.

Stage 12 - 5 min.

Trim the rounded bottoms off the babas...

Stage 13 - 5 min.

...and put the into the syrup. If necessary, pour syrup over the top using a spoon so that they are thoroughly soaked.

Stage 14 - 5 min.

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.

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	Water: You can get more informations, or check-out other recipes which use it, for example: Gingerbread, Chicken nems, Kouign-amann, Choux pastry (pâte à choux), Sorrel soup, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Pavlova, Coupe Augustin, European glass, Ice-cream Vacherin, Saint Honoré cake, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Rabbit civet "à la normande", Muffin dough, Almond macaroon cake, Panettone, Oaty walnut cake , ... All
	Rum: You can check-out other recipes which use it, like for example: Rich hazelnut buttercream, Gâteau Nantais, Gâteau Breton (Brittany butter cake), Gâteau Nantais, Flambéd bananas , ... All

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