Rum Baba
Makes 8
Author: Bouchon Bistrot
Ingredients
- 100g butter
- 250g strong/French T55 flour
- 25g honey
- 8 eggs
- 25g yeast (fresh)
- 1 vanilla pod
- zest of 1½ lemons
- 1 litre water
- 500g sugar
- zest of 1 orange
- 1 vanilla pod
- 100ml dark rum
Method
- Mix honey, flour, yeast, vanilla, lemon zest, salt and 3 eggs until the mixture starts to come off the side of the bowl then add another 3 eggs and repeat.
- Add the remaining 2 eggs and mix for 10 mins.
- Add butter a bit at a time and keep on mixing until totally combined.
- Leave the dough covered with a towel in a warm place (25C is ideal) for 30 min.
- Butter baba moulds, place them in the fridge and prepare your syrup by boiling together water, sugar, lemon zest, orange zest, and vanilla. Once boiling, leave to cool and when below 40C add rum.
- Set aside. Half fill the baba mould with the mixture then leave in a warm place to rise.
- When the mixture has almost reached the top, place in a preheated oven at 200C for 15 mins.
- Leave to cool and take the babas out of the mould.
- Ideally, leave them to dry outside for 2 days.
- Warm up the syrup and pour over each baba until soaked.
- Serve with Chantilly cream and fresh or confit fruits.
