Babas au rum
from: Chef Masato of D & J Bistro, Lake Zurich (Source: Suburban Woman Magazine)
This Babas au rum recipe looks pretty easy for homebakers. So I’m posting this in my blog. Babas au rum are yeast-risen cake studded with dried fruits and soaked in hot rum syrup.
1 tablespoon active dry yeast
3 tablespoons warm water
3 eggs, beaten
2 cups all-purpose flour
1 teaspoon white sugar
1/2 cup (1 stick) butter, softened
1 teaspoon salt
3/4 cup mixed dried fruits (currants, raisins, etc)
3 tablespoons dark rum
12 baba molds (can use texan muffin pans or mini bundt pans)
3 cups water
2 cups white sugar
2/3 cup dark rum (oh yes)
1 1/2 teaspoons vanilla extract
For Creme Chantilly:
4 cups heavy cream
1/2 cup white sugar
1 teaspoon vanilla extract
Stir the yeast and the warm water together in a large bowl and allow the yeast to dissolve for 5 minutes. Lightly beat the eggs into the yeast and water. Mix the flour, sugar and salt together and then stir the mixture into the yeast and eggs. Knead the dough with the softened butter for about 5 minutes, until soft and elastic. Cover the dough and allow it to rise 1 hour, until it is doubled in size.
While the dough is rising, soak the mixed dried fruits in 3 tablespoons rum. Use as garnish when you plate dessert.
Preheat oven to 400F. Cover the molds and allow the dough to rise for 30 to 45 minutes, until the dough has just started to rise above the molds’ edges. Uncover the babas and bake them for 20 to 25 minutes, until golden brown and begging to pull away from the side of the mold. Immediately remove the babas from the mold and allow them to cool on a wire rack.
For the syrup. In medium saucepan over medium heat, bring the water and sugar to a boil for 5 minutes, until the syrup has thickened. Remove the syrup from the heat and stir the rum and and vanilla extract into the mixture.
Place the babas into the hot rum syrup and turn them several times, allowing them to soak up the syrup. They will swell and absorb most of the syrup.
For creme chantilly, place the sugar, heavy cream and vanilla extract into the mixing bowl. Using high speed of electric mixer, whip the cream until semi soft peaks.
Carefully transfer each baba onto a dessert plate garnished the babas au rum with vanilla chantilly cream and rum-soaked dried fruits. Serve immediately.