In an electric mixer bowl, put the flour, honey, yeast, vanilla extract, orange zest, salt, and 3 eggs. Mix the ingredients on low-medium speed until the dough detaches from the sides of the bowl. The process takes approximately 10 minutes.
Put the mixer on low and add another 3 eggs. Mix again with the same previous instructions. Put the mixer on low and add the remaining 2 eggs. Mix on medium speed for 10 minutes.
Add the butter and mix until well- combined. The batter mixture will take a liquid form.
Transfer the dough to a clean bowl and cover with plastic wrap. Let the dough rest for 30 minutes in room temperature.
Preheat oven to 180° C. Butter the bundt molds and pour the batter up to 2/3 full.
Bake for 15 minutes or until a toothpick inserted comes out clean.
FOR THE SUGAR SYRUP
In a large saucepan, put the water, sugar, orange zest, and juice. Bring the mixture to a boil or until the sugar has dissolved.
Take the pan off the flame then add the rum.
FOR THE GLAZE
In a medium saucepan, add the apricot jam and rum. Bring to a boil.
Soak the cake in the sugar syrup for at least 1 minute per cake.
Soak the cake in the rum. With a pastry brush, glaze the cakes using the apricot jam.
Optional: Garnish with whipped cream.
BABA AU RUM
(Featured in October - Novemeber 2015 Issue)
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