Baba al Rhum

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small bowl, combine the yeast, milk, and a small amount of the sugar for the cake. Let it sit for 5-10 minutes until foamy.

   Ca. 10 min.

   Kokkens note: Ensure the milk is lukewarm, not hot, to activate the yeast properly.

2. 2

   In a large mixing bowl, combine the flour, the remaining sugar for the cake, and the salt. Make a well in the center.

   Ca. 2 min.

3. 3

   Pour the activated yeast mixture into the well. Add the eggs one at a time, mixing well after each addition until fully incorporated.

   Ca. 5 min.

   Kokkens note: Using room temperature eggs helps them incorporate more easily into the dough.

4. 4

   Gradually add the softened butter, mixing until the dough is smooth, elastic, and pulls away from the sides of the bowl. This can be done with a stand mixer fitted with a dough hook for about 10-15 minutes.

   Ca. 15 min.

   Kokkens note: The dough will be quite soft and sticky; avoid adding too much extra flour.

5. 5

   Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

   Ca. 1 t. 30 min.

   Kokkens note: A slightly warm oven (turned off) can be a good spot for rising dough.

6. 6

   Grease and flour a baba mold or individual savarin molds.

   Ca. 2 min.

   Kokkens note: Ensure all nooks and crannies are well-greased to prevent sticking.

7. 7

   Gently punch down the risen dough and transfer it to the prepared mold(s).

   Ca. 1 min.

   Kokkens note: Try not to overwork the dough at this stage.

8. 8

   Cover again and let it rise for another 30 minutes to 1 hour, or until the dough fills the mold(s) about two-thirds of the way.

   Ca. 45 min.

9. 9

   Preheat your oven to 180°C (350°F).

   Ca. 10 min.

10. 10

    Bake the baba for 20-25 minutes, or until golden brown and a skewer inserted into the center comes out clean. If using a large mold, it might take longer.

    Ca. 25 min.

    Kokkens note: If the baba browns too quickly, you can loosely cover it with foil.

11. 11

    While the baba bakes, prepare the rum syrup. In a saucepan, combine the water and the sugar for the syrup. Bring to a boil, stirring until the sugar dissolves.

    Ca. 5 min.

12. 12

    Remove from heat and stir in the dark rum and orange zest. Let the syrup cool slightly.

    Ca. 5 min.

    Kokkens note: Adding the rum off the heat prevents it from evaporating too quickly.

13. 13

    Once baked, immediately invert the baba onto a wire rack placed over a tray. While still warm, slowly pour the warm rum syrup over the baba, ensuring it soaks in completely.

    Ca. 10 min.

    Kokkens note: You may need to pour the syrup in stages, allowing it to absorb before adding more.

14. 14

    Let the baba rest and absorb the syrup for at least 30 minutes, or preferably several hours, before serving.

    Ca. 30 min.

    Kokkens note: The longer it rests, the more flavorful and moist the baba will be.

15. 15

    Serve the baba al rhum plain, or with a dollop of whipped cream or fresh berries.