Rum baba Recipe
Restaurant Buonanotte, Montréal. Total time: 1hr to 2hr. Prep. time: few minutes. Waiting time: 30 minutes + 1 hour. Cooking time: 45 minutes. Difficulty: Easy.
🍳 Cook: 45 min
Ingredients
| 30 g | Yeast | |
| 125 ml | Milk | |
| 125 ml | Flour | |
| — | Salt | |
| 3 | Eggs | |
| 125 ml | Butter | |
| 4 Tbsp | 60 ml | Raisins |
| 3 Tbsp | 45 ml | Sugar (for syrup) |
| 125 ml | Water (for syrup) | |
| 4 Tbsp | 60 ml | Rum (for syrup) |
Instructions
Dough
- Dissolve the yeast in 125 ml/1/2 cup of warm milk and 4 tbs. flour. Work into dough.
- Place dough in a bowl, cover, and let it stand in a warm place for 30 minutes, or until it doubles in size.
- Make a fontana on a pastry board with the remaining flour, a pinch of salt, the eggs, sugar, butter and fermented dough.
- Soak the raisins in lukewarm water, then squeeze out the excess water and add them to the dough.
- Pour the mix in a large, buttered, sugar-dusted ring mold and let rise again, in a warm place, until it doubles in size (it should take approx. one hour).
- Bake at 390°C / 375ºF for 45 minutes.
Syrup and finishing
- Prepare a syrup by dissolving the sugar in the water, over a low flame. Add the rum.
- Unmold the babà while still warm. Soak with the rum syrup and serve.