Rum Baba With The Best Baba Syrup Ever Food

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.