Rum babas with cream
These rum-laced babas are the perfect special treat as the weather gets cooler.
Photo: William Meppem
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- 3/4 cup pure cream
- 2 tbsp icing sugar
- good-quality rum
- 250g sugar
- zest of 1/2 an orange and 1/2 a lemon
- dash vanilla extract
- 1/2 tbsp good-quality rum
- 3g dry yeast
- 75ml scalded milk, at room temperature
- 2 large eggs
- 190g flour
- 55g butter
- 1 tsp caster sugar
For the syrup, place all the ingredients and 2 cups water in a saucepan; bring to the boil.
Remove from the heat and set aside to cool.
Lightly butter 8 dariole moulds and preheat the oven to 185°C.
To make the babas, whisk by hand the yeast and half the milk.
In a separate bowl, whisk the eggs quickly, then whisk them into the yeast mixture.
Add the flour and, using the hook attachment of an electric mixer, roughly bring the mix together.
On a low-medium speed, mix until smooth.
Gradually add the remaining milk, mixing until smooth.
Cream the butter and sugar together, then, little by little, add to the dough.
Scrape the mixture into a bowl and cover with cling wrap.
Place in a warm spot for 25-30 minutes so it doubles in size.
Knock back the dough and transfer it to a large piping bag.
Place the moulds on a baking sheet.
Fill each about half full with batter.
Cover with a dry cloth; leave in a warm place to double in size.
Bake the babas for about 25 minutes, until browned and evenly coloured.
Remove from the moulds and leave to cool on a wire rack.
Whisk the cream and icing sugar to soft peaks and set aside.
Dip the babas into the syrup to soak for 10 seconds, then return to the wire rack to drain a little.
To serve, drizzle with rum and serve with syrup and a dollop of cream.