Rum Baba With The Best Baba Syrup Ever Recipes

CLASSIC FRENCH RUM BABA (BABA AU RHUM) RECIPE

Steps:

• Gather the ingredients.
• Stir the yeast and the warm water together in a large bowl and allow the yeast to dissolve for 5 minutes. Lightly beat the eggs into the yeast and water.
• In a small bowl, mix the flour, sugar, citrus zests, and salt together. Stir the mixture into the yeast and eggs.
• Work the mixture in the bowl with a spatula until it holds together. On a very lightly floured surface, knead the dough with the softened butter until it becomes soft and elastic, about 5 minutes. The dough will be very sticky.
• Transfer the dough to a large bowl, cover the dough, and allow it to rise until it doubles in size, about 1 hour.
• Meanwhile, soak the raisins or currants in 3 tablespoons of rum.
• Once the dough has doubled, fold the rum-soaked fruit into it.
• Grease the baba molds and divide the dough evenly among them. Position a rack in the center of the oven and heat to 400 F. Cover the molds and allow the dough to rise until the dough has just started to rise above the molds' edges, 30 to 45 minutes.
• Uncover the babas and bake them until they turn golden brown and begin to pull away from the sides of the molds, 20 to 25 minutes
• Immediately remove the babas from the molds and allow them to cool on a wire rack while you make the rum syrup.
• Gather the ingredients.
• In a medium saucepan set over medium heat, bring the water and sugar to a boil until the syrup has thickened, 5 to 10 minutes.
• Remove the syrup from the heat and stir the rum and vanilla extract into the mixture.
• Place the babas into the hot rum syrup in batches, turning them several times, allowing them to soak up the syrup. They will swell and absorb most of the syrup. Continue to soak the babas until all the syrup is used.
• Carefully transfer each baba onto a dessert plate and brush with a generous amount of warmed apricot preserves.
• Garnish the babas au rhum with vanilla Chantilly cream to serve.

RUM BABA ( WITH THE BEST BABA SYRUP EVER)

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.

BABA AU RHUM

Steps:

• Prepare the dough: Put yeast and sugar in a medium bowl and stir in ¼ cup lukewarm water. Leave for 10 minutes, until mixture is bubbly. Add eggs and salt to the yeast mixture, and whisk together.
• In a medium mixing bowl, work the butter into the flour until the mixture resembles wet sand. Add the egg-yeast mixture and drained raisins, and beat with a wooden spoon, mixing well to make a soft, sticky dough. (Alternatively, prepare the dough in a stand mixer.) Cover bowl and let dough rise in a warm place until doubled, about 1 hour.
• Butter 2 mini-muffin tins or 12 mini ramekins. Uncover dough, dust lightly with flour and turn out onto a clean work surface. Add flour as necessary to make dough manageable and knead lightly to make a large, slightly sticky ball. Cut the dough into 12 pieces of equal size (about 2 ounces/55 grams). Dust each with flour, roll each into a ball and place in muffin tins or ramekins. Cover loosely and let rise until doubled, about 30 minutes.
• Meanwhile, make the syrup: Put honey, sugar, cinnamon, cloves, cardamom and orange zest in a medium saucepan. Add 1 1/2 cups/360 milliliters water and bring to a boil, stirring to dissolve. Lower heat to a gentle simmer and cook for 10 minutes. Stir in vanilla and rum, turn off heat and let syrup cool to room temperature.
• Heat oven to 375 degrees. Bake babas until lightly browned on top, 15 to 20 minutes. Turn babas out of their molds and onto a baking sheet, and return to the oven for 5 minutes to brown all over, as necessary. Remove and cover babas with a clean towel to keep them soft. (Store, cooled, in an airtight container at room temperature if making in advance.)
• About 2 hours before serving, place babas, top-side down, in a deep baking dish. Pour syrup over and let soak. Turn babas over a few times in syrup - they should get quite soggy.
• Prepare the whipped cream: With a whisk, hand-held beaters or in a stand mixer, whip cream to very soft peaks. Add sugar and whip lightly, leaving mixture soft.
• To serve, place one or two babas in a low soup plate. Spoon over a little more syrup, and splash on about a tablespoon of rum. Serve a big spoonful of whipped cream on the side. If desired, garnish with a strip of orange zest, plucked from the syrup.

RUM BABA - ORIGINAL ITALIAN RECIPE RECIPE

Steps:

• Stir the yeast and the warm water together in a large bowl and allow the yeast to dissolve for 5 minutes. Lightly beat the eggs into the yeast and water. Mix the flour, sugar, citrus zest, and salt together and then stir the mixture into the yeast and eggs. Knead the dough with the softened butter for about 5 minutes, until it turns soft and elastic. Cover the dough and allow it to rise for 1 hour, until it doubles in size. While the dough is rising, soak the raisins or currants in 3 tablespoons of rum. Once the dough has doubled, beat the rum-soaked fruit into it. Grease the baba molds and divide the dough among them. Preheat an oven to 400F. Cover the molds and allow the dough to rise for 30 to 45 minutes, until the dough has just started to rise above the molds' edges. Uncover the babas and bake them for 20 to 25 minutes, until they turn golden brown and begin to pull away from the sides of the molds. Immediately remove the babas from the molds and allow them to cool on a wire rack. While the babas are cooling, make the rum soaking syrup. In a medium saucepan set over medium heat, bring the water and sugar to a boil for 5 to 10 minutes, until the syrup has thickened. Remove the syrup from the heat and stir the rum and vanilla extract into the mixture. Place the babas into the hot rum syrup and turn them several times, allowing them to soak up the syrup. They will swell and absorb most of the syrup. Carefully transfer each baba onto a dessert plate and brush with a generous amount of heated apricot preserves. Garnish the babas au rhum with vanilla Chantilly cream and serve immediately.