Baba Au Rhum

Number of servings : Prep time: Cooking time: Type of meal : | Desserts | Desserts Special diet : Ingredients

Number of servings :

Prep time:

Cooking time:

Type of meal : | Desserts | Desserts

Special diet :

Ingredients

15 ml (1 tbsp) traditional active dry yeast
60 ml (1/4 cup) warm water
45 ml (3 tbsp) sugar
5 eggs
60 ml (1/4 cup) unsalted butter, melted
30 ml (2 tbsp) vegetable oil
200 g (2 cups) all-purpose flour
1 ml (1/4 tsp) salt
Syrup:
500 ml (2 cups) water
315 g (1 1/2 cups) sugar
20 ml (4 tsp) lemon juice
60 ml (1/4 cup) rum

 

Directions

  1. In a bowl, dissolve 1 tbsp. of the sugar in the warm water and stir in the yeast. Allow to sit for 10 minutes.
  2. In the meantime, in another bowl, beat the eggs and the remaining sugar at medium-high speed for several minutes.
  3. Add the melted butter, vegetable oil and yeast mixture to the eggs. Add the flour and the salt.
  4. With a wooden spoon, beat the mixture vigorously for 5 minutes, or until the dough is smooth and well blended but still soft.
  5. Place the dough in greased individual baba moulds. Cover with plastic wrap and allow to rise for 45-50 minutes.
  6. Preheat oven to 180°C/ 350°F.
  7. Bake the babas on the middle rack for 15 minutes, or until golden and cooked through. (Check for doneness with a toothpick.)
  8. While babas are baking, prepare the syrup. In a small saucepan, bring the water, sugar and lemon juice to a boil. Reduce heat and simmer for 5-8 minutes. Add rhum.
  9. Cool the babas on a rack and remove from moulds. Prick all over with a toothpick or wooden skewer. Pour the hot syrup over the babas until they are completely soaked.
  10. Serve with whipped cream and berries.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2345

Baba Au Rhum
Baba Au Rhum