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Rum Babas

Western.Chefs's picture
Ingredients
  Compressed yeast cake 1
  Warm milk 6 Tablespoon
  All purpose flour 225 Gram (2 Cups)
  Salt 1⁄2 Teaspoon
  Sugar 1 Tablespoon
  Eggs 4 , lightly beaten
  Butter 125 Gram, softened (1/2 Cup)
  Clear honey 4 Tablespoon
  Water 4 Tablespoon
  Rum 2 Tablespoon
  Strawberries 1 Pound (450 Grams)
  Cream 250 Milliliter (1 Cup)
Directions

Grease 16 small ring molds.
Mash the yeast with the milk in a large bowl.
Mix in 4 tablespoons of the flour and set aside in a warm, draft-free place for 20 minutes or until the mixture is puffed up and frothy.
Preheat the oven to 400°F (200°C).
Beat the remaining flour, the salt, sugar, eggs and butter into the yeast mixture.
Beat well for 3 to 4 minutes.
Half fill the ring molds with the batter.
Cover with a cloth and set aside in a warm place until the batter has risen and the molds are two-thirds full.
Bake in the top part of the oven for 12 to 15 minutes or until the babas are well risen and golden brown.
Take the babas out of the oven and leave them in the molds for a few minutes, then turn them out onto a wire rack.
To make the syrup, put the honey, water and rum in a saucepan and warm over low heat.
Put the babas on a serving dish while still hot and spoon the syrup over them.
When the babas are cool and you are ready to serve them, put strawberries in the middle of each baba and pour a little cream over the top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Drink: 
Alcohol
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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