Rum Baba Recipe
 
 
Recipe type: Baking
Cuisine: French Cuisine
Ingredients
Dough ingredients:
  • 150 g flour
  • 6 g fresh (pressed) yeast
  • 65 g milk
  • 2 eggs
  • 60 g raisins
  • 20 g sugar
  • 20 g rum
  • 35 g butter
Syrup:
  • 1 l water
  • 500 g sugar
  • 100 g rum
  • 1 vanilla bean
  • Mint
Instructions
  1. Prepare syrup first and then allow it to cool down, because hot rum baba shall be put in cold syrup.
  2. To prepare syrup, put water in a saucepan, add sugar, vanilla and mint.
  3. Bring to the boil, cook for 4-5 minutes, put aside to cool down.
  4. To prepare dough, mix all dry ingredients together (flour, sugar, salt) and put in a deep bowl.
  5. Warm the milk up to30ºC (86ºF), add yeast, eggs, rum and mix thoroughly.
  6. Add liquid composition to flour and mix for 15 minutes.
  7. The dough shall be elastic and not sticky.
  8. Finally, add butter previously warmed up to room temperature and cut in small pieces.
  9. Leave dough in a warm place (up to 40ºC, 104ºF) for 1 hour.
  10. After the dough has risen and become 3 times bigger, punch it down and put into baking cups (either silicone or metal).
  11. Leave the dough to rise once more (it will take about 20-30 minutes) and put into the oven for 35 minutes at 180ºC (356ºF).
  12. Babas shall become golden brown.
  13. Take hot pastry out of the forms and put immediately in cooled syrup.
  14. Turn babas over from time to time and syrup them, allowing syrup to soak in.
  15. Then put pastry on a metal grid, allowing extra syrup to drain away.
  16. Rum baba is best served well cooled with berries and mint syrup in a plate.
  17. And bon appetite! ... With love :)
Recipe by Food'n'chef at https://old.foodnchef.com/romovaya-baba/