Baba Au Rhum

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a large mixing bowl, combine the flour, yeast, granulated sugar (for cake), and salt.

   Ongeveer 2 min

2. 2

   Add the eggs and milk to the dry ingredients and mix with a stand mixer fitted with a dough hook, or by hand, until a shaggy dough forms.

   Ongeveer 3 min

3. 3

   Gradually add the melted butter, mixing until fully incorporated and the dough is smooth and elastic, about 8-10 minutes with a mixer.

   Ongeveer 10 min

   Tip van de kok: The dough will be quite soft and sticky, which is normal for baba.

4. 4

   Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   Ongeveer 1 uur 30 min

   Tip van de kok: A slightly warm oven (turned off) can be a good spot for rising.

5. 5

   Lightly grease a 6-cup baba mold or individual dariole molds.

   Ongeveer 2 min

6. 6

   Gently punch down the risen dough and spoon it into the prepared molds, filling them about halfway.

   Ongeveer 3 min

   Tip van de kok: Avoid overfilling as the dough will rise again.

7. 7

   Cover the molds and let the dough rise again for 30-45 minutes, or until it has almost reached the top of the molds.

   Ongeveer 45 min

8. 8

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

   Ongeveer 15 min

9. 9

   Bake the baba for 20-25 minutes, or until golden brown and cooked through.

   Ongeveer 25 min

   Tip van de kok: A wooden skewer inserted into the center should come out clean.

10. 10

    Remove the baba from the oven and let them cool in the molds for 5 minutes before inverting them onto a wire rack.

    Ongeveer 5 min

11. 11

    While the baba are cooling, prepare the rum syrup. In a saucepan, combine the water and granulated sugar (for syrup).

    Ongeveer 2 min

12. 12

    Bring the syrup to a boil over medium heat, stirring until the sugar is dissolved.

    Ongeveer 5 min

13. 13

    Remove the pan from the heat and stir in the dark rum, vanilla extract, and orange zest.

    Ongeveer 1 min

14. 14

    Place the cooled baba in a deep dish or bowl. Pour the warm rum syrup evenly over the baba, ensuring they are fully saturated.

    Ongeveer 5 min

    Tip van de kok: You may need to gently turn the baba a few times to ensure even soaking.

15. 15

    Let the baba soak for at least 30 minutes, or longer for more intense flavor.

    Ongeveer 30 min

    Tip van de kok: The longer they soak, the more moist and flavorful they'll be.

16. 16

    If desired, whip the heavy cream with the powdered sugar until soft peaks form.

    Ongeveer 3 min

17. 17

    Serve the baba au rhum with a dollop of whipped cream or fresh berries.

    Ongeveer 1 min