Rum Baba


Photo: flickr user dennis.tang
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Ingredients

1 tablespoon caster sugar
2 sachets dried yeast, (2x7g)
5 tablespoons tepid milk, (75ml)
75 grams unsalted butter
125 grams plain flour
2 lrgs eggs
teaspoon salt
500 mls water
250 grams caster sugar
100 mls dark rum

Preparation

1
In a large mixing bowl, mix the 1 tbsp caster sugar with the yeast and the tepid milk. Stand bowl in a warm place to allow the yeast to activate. Cream the butter.
2
Sift flour onto the yeast mixture, add eggs and salt. Mix well.
3
Stir in creamed butter and mix again.
4
Turn out onto lightly floured surface and knead as with bread dough.
5
Butter a 25cm baba mould and place the dough in it. Cover with a damp cloth and allow to prove for an hour. It should double in size.
6
Bake in 190C oven for around 30 minutes.
7
Prepare syrup by bringing the sugar and water to the boil, allow to reduce to a thickish syrup. Remove from heat. Stir in rum.
8
Allow baba to cool slightly before turning out onto a large serving dish.
9
Spike all over with a satay stick or skewer. Pour over syrup, allowing it to be absorbed through the holes.
10
Refridgerate and serve cold, either on its own or filled with a mixture of your own choosing, such as ice cream or fresh fruit and cream.

Tools

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Tags:

alcoholic
cold

Yield:

8.0 servings

Added:

Saturday, February 13, 2010 - 11:10am

Creator:

Anonymous

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