We love ourselves some indulgent desserts and when it’s a spongy yeast cake soaked in rum & sugar syrup, we just can’t say no. Baba au Rhum is one of the beloved desserts we stir-up on fancy dinner nights, like the upcoming Valentine’s Day! We at DSSC are sharing our tipsy secret recipe so you can woo your date, with dessert (just like us).
Prep Time: 1 hours 30 minutes + 11 hours resting
Caters To: 10 gobblers
Challenge Level: Expert
From The Pantry:
Babas –
- 5 tablespoons lukewarm milk
- 15 grams fresh yeast
- 500 grams flour
- 1 tablespoon salt
- 6 eggs plus 1 extra egg yolk
- 1 and 1/2 cup unsalted butter, softened
- 1/4 cup castor sugar
- Non-stick cooking spray or unsalted butter
- 1 tablespoon milk at room temperature
Rum Syrup –
- 4 cups sugar
- 2 cups dark rum
- 5 cups water
Cook Away:
Babas –
- In a small bowl add yeast and lukewarm milk. Stir to dissolve.
- In a separate large bowl, add flour, salt, 6 eggs, yeast mixture and knead at low speed with a hand mixer (using kneading attachment) to combine, for about 5 minutes.
- Scrape the sides with a spatula and knead for another 20 minutes at medium speed, until soft & elastic.
- In a fresh bowl, add butter and sugar to combine.
- Add the butter mixture little at a time to the dough and continue kneading at a low speed.
- Once the butter mixture is completely incorporated, knead further for 6 to 10 minutes, until it’s smooth & glistening, coming away from the edges.
- Transfer the dough to another bowl and allow to rest for 2 hours, covered with a tea towel or plastic wrap in a warm space.
- Lift the dough and drop back in bowl to deflate. Repeat the process twice.
- Cover the bowl and allow it to chill for 8 hours or overnight in the refrigerator.
- Once ready to cook, spray the moulds (preferably savarin moulds) and place on a baking sheet.
- Divide the dough according to moulds and gently press inside.
- In a small bowl, mix together the extra egg yolk and 1 tablespoon milk. Brush the dough with the prepared mixture lightly, reserving leftover for later.
- Spray another plastic wrap with cooking oil and cover the moulds. Allow to rest for about 1 hour or until doubled in size.
- Preheat the oven to 200C.
- Lightly brush each dough ball again with egg mixture after having risen.
- Bake for 5 minutes, until the babas start to turn golden.
- Reduce the oven temperature to 190C and continue baking for another 5 – 10 minutes, until they turn beautifully amber coloured.
- Remove from oven and allow to cool.
- Un-mould and poke holes with a fine pick.
Rum Syrup –
- Combine sugar, rum and water in a saucepan. Bring to boil over medium heat and allow to simmer until the syrup becomes clear, for about 2 minutes.
- Remove from heat and allow to rest for about 30 seconds.
- Drop the babas in hot rum syrup and allow to soak until no bubbles can be seen.
Serve with a dollop of Chantilly cream & impress your valentine!
Featured Image Courtesy: lapaticesse.com