adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rum baba
Rum baba
0 Likes
Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Create homemade rum babas with a side of whipped chantilly cream for a nostalgic treat.
Ingredients:
  • 60ml milk
  • 40.40 gm thin cream
  • 20.00 gm caster sugar
  • 1 tsp dried yeast
  • 225g plain flour
  • 1.20 gm salt
  • 2 eggs, lightly whisked
  • 60g butter, melted
  • 250ml water
  • 200g caster sugar
  • 60ml rum
  • 300ml thickened cream
  • 12.00 gm icing sugar mixture
  • 1/2 tsp vanilla bean paste
Instructions:
  • In a small saucepan, gently warm the milk and cream together. Once warm, remove from heat and stir in the sugar and yeast. Let it sit for 5 minutes until the yeast is frothy.
  • In a bowl, combine flour and salt. Mix in the milk mixture. Blend in the eggs. Pour over the butter and cover with plastic wrap. Allow to rest for 15 minutes until the dough rises slightly.
  • Preheat oven to 200°C. Grease ten 1/3-cup (80ml) savarin pans or dariole moulds. Stir butter until well combined. Divide mixture among pans and smooth the surface. Allow to rise for 15 minutes.
  • Begin by baking in the preheated oven for 5 minutes. Then, lower the temperature to 180°C and continue baking for another 10 minutes until golden and fully cooked. Remove from the oven, flip onto a wire rack to cool, cover with a clean tea towel, and let cool and dry overnight.
  • In a medium saucepan over low heat, gently mix water and sugar until sugar dissolves, about 2-3 minutes. Increase heat to high and simmer for 5 minutes until the syrup slightly thickens. Remove from heat and stir in the rum until well combined.
  • Place the rum babas in a shallow container and generously drizzle with the warm syrup. Gently toss to ensure every inch is coated. Let them rest for 5 minutes to soak up all the delicious flavors.
  • For the chantilly cream, simply mix cream, icing sugar, and vanilla bean paste in a bowl. Whip with an electric mixer until soft peaks form.
  • Arrange the rum babas elegantly on plates and garnish with a dollop of chantilly cream before serving.

Similar Recipes