Maple-Rum Babas
Maple-Rum Babas
Ingredients
- 1/4 cup (60 ml) lukewarm milk
- 1 tbsp (15 ml) honey
- 1/2 tsp instant dry yeast
- 1 1/4 cups (190 g) unbleached all-purpose flour
- 1/4 tsp salt
- 2 eggs, lightly beaten
- 1/4 cup (55 g) unsalted butter, softened
- 2 cups (500 ml) water
- 1 1/2 cups (375 ml) maple syrup
- 1 cup (250 ml) dark rum
- 1/2 cup (105 g) sugar
Instructions
- Butter a 12-cup baba tin.
- In a bowl, combine the warm milk and the honey. Sprinkle the yeast over the mixture and let rest for 5 minutes.
- In another bowl, combine the flour and salt. Using a wooden spoon, mix in the yeast mixture and eggs. Stir vigorously for 2 to 3 minutes to develop the gluten. Slowly mix in the butter, stirring until the dough is smooth.
- Divide the dough among the baba moulds, spreading out the dough with lightly moistened fingertips, as needed.
- Cover with a tea towel and let rest in a warm place until the dough rises 3/4 of the way up the inside of the moulds, 60 to 90 minutes.
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Bake the babas until golden brown, about 16 minutes.
Maple-Rum Babas