Rum Babas always seem to delight guests, and they are not difficult to make if you have any feeling at all for doughs and baking. Now, both the Babas and the Rum syrup should be lukewarm to really enjoy it.
First here are the different ingredients you will need to make the Rum Babas that serves 8
- 1/2 lb flour and a wooden spoon
- Three free range eggs
- 2 oz butter, melted and cooled
- 1/2 oz fresh yeast
- 2 Tbsp granulated sugar
- 1/8 tsp salt
- 1 Tbsp water
For the Syrup
- One orange and one lemon
- one vanilla bean
- 1 cup or 250 g granulated sugar
- 2 cups or 1/2 litre water
- 1/2 cup or 100 ml Rum
Now, here are the different steps you will need to follow to make the Rum Babas with 30 minutes preparation time, 1hour 30 minutes rest time and 20 minutes Cooking time
First, In a mixing bowl, put the flour in wells, add the eggs in the center with the water. Then place in triangle the salt, the sugar and the yeast. These 3 ingredients must be separated. Scrape the vanilla pod and add the seeds to the mixing bowl. Start by Whisking for 8 minutes. Then, stir in the melted butter, cooled and knead until the dough comes off the bowl. This takes about 5 minutes.Then, stir in the rum and mix for 1 to 2 minutes more.
Cover the dough with a clean towel and let it rise at room temperature for one hour. It must double in size. Fold the dough until it becomes smooth. Garnish the buttered muoulds with dough until halfway up and place them on a baking sheet. Allow about one hour for the dough to rise again. The dough should arrive at the edge of the moulds.
Preheat your oven to 170 °C or 330 °F. Bake your Babas for about 20 minutes. Babas must be blond and easily unmolded. Unmount immediately on a grid.
For the syrup, put the sugar, the cut citrus fruits and the vanilla pod in a saucepan. Bring to a boil without caramelizing and add water. Bring back to the boil then switch off the heat and seeve. Add the rum.
Finally, dip your hot babas in a lukewarm syrup. Put the babas in the syrup for a few seconds, turn them over with a slotted spoon and check that they are well soaked. Drain on a rack. Sprinkle each drained baba with rum and serve, accompanied by whipped cream and some candied oranges.