Baba

Baba

Au rhum

By
From
Encyclopedia of Food and Cookery
Makes
16-18

A delectable French dessert cake made of yeast dough containing currants and soaked in rum-flavoured syrup. Large babas are baked in a tall, cylindrical mould and small ones in individual baba, dariole or castle pudding moulds.

Ingredients

Quantity Ingredient
35g currants
60g sultanas
60ml dark rum
15g compressed yeast
125ml lukewarm milk
3 tablespoons sugar, plus a pinch extra
300g plain flour
1/2 teaspoon salt
4 eggs, lightly beaten
125g butter, softened

Syrup

Quantity Ingredient
375ml water
330g sugar
4 tablespoons dark rum

Glaze

Quantity Ingredient
315g apricot jam
2 tablespoons water
2 tablespoons dark rum

Method

  1. Soak currants and sultanas in rum overnight. To make dough, cream yeast with milk and pinch sugar and stand for 10 minutes. Sift flour, remaining sugar and salt into a large warmed bowl, make a well in centre and add yeast mixture. Sprinkle a little flour from sides over liquid, cover with a cloth and leave in a warm place for 20 minutes. Add eggs and butter to flour-yeast mixture and beat vigorously until dough is smooth and elastic. Drain fruit and mix into dough. Cover with greased plastic wrap and a cloth and leave in a warm place to rise for about 1 hour until doubled in bulk.
  2. Pipe or spoon the baba dough into 16–18 buttered individual baba moulds, filling one-third full. Let dough rise until it reaches tops of moulds. Place baba in a preheated very hot oven, then immediately reduce the oven heat to hot. Bake for 15 minutes or until well browned. Remove babas from moulds and cool on a wire rack until lukewarm.
  3. To make syrup, combine water and sugar and cook, stirring, until sugar dissolves. Boil for 10 minutes without stirring, then remove from heat and add rum. Cool until warm. Place rack of babas over a tray and slowly spoon warm syrup over babas so they absorb as much as possible. As syrup collects in tray, re-spoon over babas.
  4. To glaze, heat jam and water together, stirring until jam melts. Stir in rum, then rub through a sieve. Brush over babas.
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