The Rum Babas Recipe Rum soaked versions of brioche—perfect for a dinner party.
Ingredients:
3.4 cup bread flour
1.4 cup (2oz) raisins
1. tsp dried yeast
2 tbsp sugar
pinch of salt
2 large eggs, at room temperature, lightly beaten
1.4 cup milk, warmed
4 tbsp butter, melted, plus extra for greasing
vegetable oil, for greasing
1/2 cup sugar
3 tbsp rum
1. cups heavy whipping cream
2 tbsp confectionerfs sugar
grated chocolate, to garnish
Method:
1 Place the flour in a bowl and stir in the raisins, yeast, sugar, and salt. Beat together the egg and milk and add to the flour mixture. Stir in the melted butter. Beat well for 3–4 minutes then pour the mixture into well-greased baba molds to half fill them.
2 Place the molds on a baking sheet and cover with a sheet of oiled plastic wrap. Let rise in a warm place for 30 minutes. Preheat the oven to 400°F (200°C). Bake for 10–15 minutes, until golden and just firm to the touch. Let cool for a few minutes, then turn out on to a wire rack to cool completely.
3 Pour ½ cup of water into a saucepan and add the sugar. Stir constantly over low heat until the sugar dissolves. Increase the heat and boil rapidly for 2 minutes. Remove from the heat and leave to cool. Stir in the rum.
4 Dip the babas in the syrup. Whisk the cream and confectioner’s sugar together until it forms soft peaks. Pipe a swirl of cream in the center of each baba. Sprinkle a little chocolate over the cream, and serve.
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| Rum Babas Recipe |