Real Rum Baba
Ingredients
- 2 cups of flour
- 9 tablespoons of butter
- 2 eggs
- 2 tablespoons of granulated sugar + 1 teaspoon
- 3/4 cup of rum
- 1 packet of baker's yeast
- 1 teaspoon of salt
Instructions
- Dissolve the yeast in 3 1/3 tablespoons of warm water, and let it double in volume.
- Mix the flour with the salt, 1 teaspoon of sugar, eggs, yeast, and a little water.
- Work the dough until it forms a ball. Let it rest for 30 minutes at room temperature.
- Melt the butter, let it cool, and incorporate it into the dough. Work the dough again until it no longer sticks, then fill a savarin mold with it. Let it rise to the edge of the mold.
- Preheat the oven to 428°F.
- Bake the baba for 25 minutes. Unmold and let it cool on a rack.
- Boil 1 cup of water with the sugar. Add 1/2 cup of rum. Soak the baba with this syrup and place it on a dish.
- Heat the remaining rum, flambé the baba, and serve immediately with whipped cream.
Video
Notes
Real Rum Baba
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Rum Baba
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