You are here

Fruit & Rum Babas

admin's picture
Ingredients
  Sugar 3 Tablespoon (40 Gram)
  Warm milk 250 Milliliter (1 Cup, 110 F, 43°C)
  Active dry yeast 1 1⁄2 Tablespoon (1 1/2 Packages)
  All purpose flour 350 Gram (2 1/3 Cup)
  Eggs 4
  Vanilla sugar 25 Gram (2 Tablespoons)
  Salt 1⁄2 Teaspoon
  Butter 150 Gram, melted (1/2 Cup Plus 2 Tablespoons)
  Sugar 150 Gram (3/4 Cup)
  Water 250 Milliliter (1 Cup)
  Grated lemon peel 1
  Rum 100 Milliliter (1/3 Cup)
  White wine 125 Milliliter (1/2 Cup)
  Whipping cream 250 Milliliter (1 Cup)
  Powdered sugar 1 Tablespoon, sifted
  Unsweetened cocoa powder 1 Teaspoon, sifted
  Canned fruit 12 Ounce, drained (Include Pineapple, Gooseberries, Cherries, Kumquats And Kiwi Fruit)
  Sliced almonds 50 Gram (1/2 Cup)
Directions

To make savarin dough, stir 1 teaspoon unflavored sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour into a large bowl.
Beat eggs with remaining unflavored sugar in a medium bowl until frothy.
Mix in vanilla sugar, salt and slightly cooled melted butter.
Stir yeast mixture into egg mixture.
Pour into flour, mixing well to make a loose dough.
Cover and let rise in a warm place 10 minutes.
Grease and flour about twenty-four 3-inch (7.5-cm) savarin pans.
Beat risen dough.
Half-fill prepared pans with dough.
Cover and let rise in a warm place 15 minutes or until dough reaches tops of pans.
Preheat oven to 375°F (190°C).
Bake 30 minutes or until babas are a rich brown.
Turn out onto a rack.
To make syrup, heat sugar, water, lemon peel, rum and white wine in a small saucepan over low heat.
Stir constantly until sugar has completely dissolved.
Increase heat and bring to ,a boil; cook 5 to 10 minutes.
Place warm babas upside down on a plate; spoon warm syrup over babas.
They must be completely soaked with syrup.
To make filling, whip cream with powdered sugar until stiff.
Place half the whipped cream mixture in another bowl.
Stir in cocoa powder.
Fill a pastry bag fitted with a fluted nozzle with the plain whipped cream.
Pipe rosettes of cream in the centers of half the babas.
Pipe rosettes of chocolate cream into remaining babas.
Cut fruit into small pieces; decorate babas with fruit.
Sprinkle with almonds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Baked
Interest: 
Everyday

Rate It

Your rating: None
4.18684
Average: 4.2 (19 votes)