Baba Au Rum
Baba Au Rum

Baba Au Rum

  , ,

June 19, 2017

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  • Prep: 40 mins
  • Cook: 10 mins
  • 40 mins

    10 mins

    50 mins

  • Yields: Makes 8 individual bundt cakes

Ingredients

FOR THE DOUGH

100 grams unsalted butter,

chilled and cut into cubes

Zest of 1 orange

250 grams all-purpose flour

25 grams honey

14 grams active dry yeast

¼ tablespoon of salt

2 tablespoons of vanilla extract

8 pieces eggs

FOR THE SUGAR SYRUP

Juice and zest of 1 orange

1 liter of water

500 grams sugar

100 ml rum

FOR THE GLAZE

100 grams apricot jam

100 ml rum

Directions

FOR THE DOUGH

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.

TO ASSEMBLE

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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