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: 1,169 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.

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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 8 babas : 11.68 €
Per baba : 1.46 €

Note : These prices are only approximate

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	Water: You can get more informations, or check-out other recipes which use it, for example: Vegetable stock, Citrus syrup, Poitevin twist, How to seal a terrine or casserole dish, Couscous, ... All
	Chantilly cream: You can get more informations, or check-out other recipes which use it, for example: Strawberries in a thyme and lemon-flavoured red wine reduction, Cranachan, Mini Mont-Blanc choux puffs, Apple charlotte with toasted brioche, Strawberry Verveine Tart , ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Liège waffles, Strawberry and rhubarb crumble, Ciabatta, Jam doughnuts, Sesame fried scampi, ... All
	Rum: You can check-out other recipes which use it, like for example: Pistachio cream, Pancake batter, Dublin fruit scones, Apple Strudel, Baked Alaska, ... All

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