- Baba Paste:
- 250g Plain Flour
- 10 g Yeast
- 50g Milk
- 4 Eggs
- 10g Caster Sugar
- 125g Unsalted Butter
- 60g Currents
- Syrup:
- 2x Lemon (Juice and Zest)
- 2x Orange (Juice and Zest)
- 1x Lime (Juice and Zest)
- 2lt Water
- 1.4kg Sugar
- 2 Cinnamon Sticks
- 20 Whole Coriander Seeds
Rum Babas From Royal Oak Paley Street
Dom Chapman
23rd March 2011
Rum Babas From Royal Oak Paley Street
Rum Babas From Royal Oak Paley Street
Ingredients
Method
Mix the Egg and Sugar together and warm to 37’C. Pour into the well with the Milk and Yeast.
Gradually bring the Flour from the edge of the bowl and mix into the liquids until you have a smooth paste. Thinly slice the Butter and place all over the top of your paste, cover with a damp cloth and leave in a warm place until the mix has doubled in size.
When the mix has doubled, thoroughly beat in the Butter and Currents. Pour the mixture into buttered moulds and again cover with a damp cloth and leave in a warm place until doubled in size.
Bake in the oven at 235’C for 12 to 15mins, turn out onto a cooling rack and leave to cool.
Syrup:
Mix all ingredience together in a pan, bring to the boil, strain and then chill.
When the Syrup is cold, place the Babas in it, leave to soak until the Babas are soft and moist all the way through.
Serve with Fruit and Ice Cream.
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