Fruit & Rum Babas
|Sugar||3 Tablespoon (40 Gram)|
|Warm milk||250 Milliliter (1 Cup, 110 F, 43Â°C)|
|Active dry yeast||1 1⁄2 Tablespoon (1 1/2 Packages)|
|All purpose flour||350 Gram (2 1/3 Cup)|
|Vanilla sugar||25 Gram (2 Tablespoons)|
|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)|
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.