Rum-Raisin Babas
French pastry includes inimitable desserts. Among them is the famous rum baba, made with brioche dough soaked in rum and baked in the oven in cork-shaped moulds until golden brown. These cakes take centre stage on a dessert table.
Ingredients
- 1/4 cup (30 g) dried currants
- 2 tbsp (30 ml) dark rum
- 1 1/4 cups (190 g) unbleached all-purpose flour
- 2 tsp sugar
- 1/2 tsp instant yeast
- 1/4 tsp salt
- 6 tbsp (90 ml) warm milk
- 2 eggs
- 1/4 cup (55 g) unsalted butter, diced and softened
- 1 1/4 cups (265 g) sugar
- 1 cup (250 ml) water
- 2 tsp (10 ml) vanilla (optional)
- 1 long lemon zest, removed with a peeler
- 1 long orange zest, removed with a peeler
- 1/2 cup (125 ml) dark rum
Instructions
- In a glass bowl, combine the currants and rum. Heat in the microwave oven for 30 seconds. Let marinate for 2 hours at room temperature.
- Butter 12 baba moulds (see note) or a 12-cup muffin tin.
- In a large bowl, combine the flour, sugar, yeast and salt. Add the milk and eggs. Mix with a wooden spoon until smooth. Add the butter. Add the raisins and rum. Mix well. The dough will be very soft and sticky.
- Spoon the batter into the baba moulds, about 2 tbsp (30 ml) per mould. Cover with plastic wrap and let rise in a warm, humid spot for 2 hours or until the dough rises to the top of the moulds.
- With the rack in the middle position, preheat the oven to 400°F (200°C). Place a wire rack over a baking sheet.
- Remove the plastic wrap from the moulds. Bake the babas for 15 minutes or until golden. Remove from the oven and unmould immediately onto the wire rack. Let cool for 30 minutes.
French pastry includes inimitable desserts. Among them is the famous rum baba, made with brioche dough soaked in rum and baked in the oven in cork-shaped moulds until golden brown. These cakes take centre stage on a dessert table.