food
Rum Baba With Hot Buttered Rum Cocktail
Our Rum Baba is the perfect Winter dessert! Add a Hot Buttered Rum Cocktail on the side is a sure winner.
food
Rum Baba With Hot Buttered Rum Cocktail
Our Rum Baba is the perfect Winter dessert! Add a Hot Buttered Rum Cocktail on the side is a sure winner.
Supplies
- 220g strong flour
- 1 x 7g sachet fast action yeast
- 1/2 tsp salt
- 50g sugar, plus extra for lining tins
- 2 eggs
- 70ml milk
- 100g softened butter
- For the syrup:
- 250g caster sugar
- 3-4 tbsp dark rum
- 200ml water
- For the cream:
- 250ml double cream
- 100g icing sugar
- 1 vanilla pod, seeds only
- Glazed fruit, to garnish
- For the hot buttered rum:
- 150g softened butter
- 3 tbsp dark brown sugar
- 3 tbsp maple syrup
- 1/2 tsp of ground cloves
- 1/4 tsp salt
- 1/2 tsp ground nutmeg
- Long piece of orange peel
- 150ml golden rum
- 300ml boiling water
- Long piece of orange peel studded with 2 cloves
- 1 cinnamon stick
Steps
- Place the flour in the bowl of a stand mixer.
- Place the yeast on one side of the bowl and the salt on the other side. Add the sugar and mix through.
- With the motor running, add the eggs and milk then knead on medium speed for 10 minutes, until smooth and glossy.
- Keep the motor running and gradually add knobs of softened butter until it’s all incorporated and the dough is silky smooth - around 5 minutes.
- Put the dough in a clean bowl, cover, and let it rise for 90 minutes, until doubled.
- Grease and sugar six 8cm fluted savarin moulds.
- When the dough has doubled in size, knock it back and knead it a few times in the bowl. Then place it in a piping bag with large round nozzle and pipe it into the savarin moulds - they should be 2/3 full.
- Preheat the oven to 180C.
- Leave the dough to to prove for a second time until it almost reaches the top of the moulds.
- Bake in the preheated oven for about 15-18 minutes.
- Meanwhile, make the syrup by boiling the sugar and rum with 200ml water - allow it to stay at a rolling boil for 2 minutes.
- When the babas are cooked - let them cool for a few minutes before very carefully removing from their moulds.
- Put them in a dish and pour over half of the syrup. Let them soak it up then turn them over and repeat, before putting them in the fridge to chill.
- Whip the cream with icing sugar and vanilla seeds, then put it in a piping bag and chill until needed.
- Serve the babas with flavoured cream piped into their centres, and garnish with fruit.
- For the hot buttered rum: mix the butter, sugar, maple syrup, salt and spices into a paste.
- Add to a cocktail shaker along with the rum, orange peel and finally the boiling water.
- Shake to mix, then serve over a cinnamon stick with an orange twist.