Rum Babas
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
4
Description
Rum Babas
Ingredients
- Wheat Flour - 13.2 oz
- Milk - ½ cup
- Butter - 4.4 oz
- Salt - ½ teaspoon
- Dry yeast - 0.7 oz
- Farm fresh eggs - 4 pieces
- Water - 7 fl oz
- Sugar - 3.5 oz
- Rum - 4 tablespoons
Step by Step guide
Step 1
For the dough, mix 2 cups of flour (375 grams), yeast (2.5 teaspoons, I used fresh - 20 grams), warm milk (½ cup), butter (125 grams), sugar (5 tablespoons), salt (½ teaspoon), and eggs (4 pieces).
Step 2
Transfer the mixture into molds (the dough will be quite liquid, similar to very thick pancakes). Cover the molds with a towel and let rise (I filled the molds more than ⅓ but less than ½ of their height. The less dough in the mold, the easier it will rise - resulting in a lighter texture for the rum baba).
Step 3
Place the mold in a preheated oven at 356°F for about 30 minutes (keep an eye on it, checking for doneness with a toothpick).
Step 4
While the cakes are baking, prepare the syrup. For this, simmer sugar with water for about five minutes. Add the alcohol.
Step 5
Then (without removing from the molds) poke the surface of the cake with a toothpick.
Step 6
And with a tablespoon, drizzle the syrup over the cakes - they will soak through the holes we made.
Step 7
Gently remove the slightly cooled cakes from the molds and dust with powdered sugar.
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