RUM BABA ( WITH THE BEST BABA SYRUP EVER)
I love Rum Baba. As with all yeast goods, patience will pay off. This syrup is amazing, it has bayleaf, cinnamon and coriander to flavour it apart from the rum. I use sultanas cos I just hate currants. They seem to burn more easily in yeast goods giving them a bitter taste. To make proper Rum Babas you need Dariole moulds but a deep muffin pan works alright. Babas can be served with whipped cream on the side.
Provided by Wild Thyme Flour
Categories Yeast Breads
Time 45m
Yield 8 rum baba, 8 serving(s)
Number Of Ingredients 15
Steps:
- Sieve flour into a bowl. Cream the yeast with some of the warm milk.
- Make a well in the dough and pour in the yeast mixture. Cover with a cloth and leave in a warm place until it ferments.
- Add the remaining warm milk, the currants and the beaten eggs. Knead well to a smooth elastic dough.
- Replace in bowl , cover with a cloth and allow to rise in a warm place.
- Add the sugar butter and salt, mix until well absorbed.
- Half fill the greased dariole moulds or deep muffin pan, and allow to rise.
- Bake in a pre-heated oven at 220 c ( 425 f) for about 20 minutes.
- Turn out when cooked. Cool slightly.
- Soak carefully in hot syrup.
- Sprinkle liberally with the rum.
- SYRUP:.
- Boil all the ingredients together and strain.
Nutrition Facts : Calories 255.4, Fat 7.2, SaturatedFat 4, Cholesterol 68.4, Sodium 82.5, Carbohydrate 40, Fiber 1.9, Sugar 18.1, Protein 5.4
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