Rum Babas

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Rum Babas are little Savarin cakes, made with yeast. They can be made as one big cake but more often are small yeasted cakes soaked with rum syrup, and topped with Chantilly Cream.

Prep Time20

Cook Time20

Additional Time3

Total Time3 40

Servings:

Calories: 357kcal

Author: Laura

Ingredients

1/2 cup + teaspoon Or 120 mls milk
2 1/2 cups bread flour Or 300 grams
2 teaspoons instant yeast
1/2 teaspoon salt
1/4 cup sugar or 50 grams sugar
2 eggs
5 1/2 Tablespoons butter softened, OR 90 grams

Lemon Rum Syrup

4 cups water
1 1/4 cup sugar Or 250 grams
Lemon
1/2 cup Rum OR 120 mls, spiced rum works fine

Chantilly Cream

1 cup whipping cream
1-2 Tablespoons of sugar
1 Tablespoon of Vanilla

Instructions

warm the milk in a saucepan until just warm, about 90˚
meanwhile put the flour, salt, yeast, and sugar in the bowl of a stand mixer
stir together the dry ingredients
when the milk is warm pour it into the bowl with the flour, add the butter, and eggs
stir on low with the bread hook until combined, then drop the bowl and scrape it down
put the bowl back up then increase the speed one notch and knead for about 5 minutes, stopping halfway through to scrape it again
when the dough is soft and silky it's done, it will be a very sticky dough
generously grease a clean bowl and scrape the dough into it
cover with greased cling film OR a greased plate or lid, something to keep it from drying out while it's rising
let it rise in a warm place until doubled in size
meanwhile, make the syrup and let it cool
mix the water and sugar over medium heat, stir to dissolve the sugar then just bring it to a boil, then reduce the heat and simmer for 10-15 minutes until thick
wash your lemon with hot water to get off as much wax as possible
peel off just the outer peel and add it to the syrup
after 10-15 minutes, when the syrup is started to thicken, remove the syrup from the heat and add the rum
alternately you can add the rum while you finish cooking the syrup to get cook off the alcohol, I did this because I knew my kids would want to try one of these
preheat the oven to 350˚
grease a muffin tin divide the dough between the cups, you can do this with greased scissors
you can also put your muffin tin on a scale, fill a piping bag, fill each cup to measure it precisely, use greased scissors to cut off the dough
OR put the dough on a scale, weigh it, divide it by 12 and cut it up in pieces
cover the pan and let it rise until almost doubled
bake in the preheated oven 15-20 minutes, do not overtake these
when they're done remove from the oven and cool a few minutes
then dip the hot babas in the syrup for 8 seconds, (10 seconds was too long!) and then soak the bottoms the same way
set them on a cooling rack and allow them to drip and cool completely
when cool make the Chantilly Cream
whip the heavy cream with the sugar and vanilla until it holds peaks
pipe on top of the babas
add little slices of lemon, sprinkles, fruit or pipettes of the syrup

Notes

You can use EITHER dry yeasts in this recipe
if you use active dry yeast use 2 1/2 teaspoons and put it in the warm (not HOT) milk and stir to get it activated
if you use instant just throw it in the bowl with the dry ingredients

Nutrition