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    You are in: Home / Recipes / Rum Baba ( With the Best Baba Syrup Ever) Recipe
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    Rum Baba ( With the Best Baba Syrup Ever)

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Wild Thyme Flour's Note:

    I love Rum Baba. As with all yeast goods, patience will pay off. This syrup is amazing, it has bayleaf, cinnamon and coriander to flavour it apart from the rum. I use sultanas cos I just hate currants. They seem to burn more easily in yeast goods giving them a bitter taste. To make proper Rum Babas you need Dariole moulds but a deep muffin pan works alright. Babas can be served with whipped cream on the side.

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    Serves: 8


    rum baba

    Units: US | Metric



    1. 1
      Sieve flour into a bowl. Cream the yeast with some of the warm milk.
    2. 2
      Make a well in the dough and pour in the yeast mixture. Cover with a cloth and leave in a warm place until it ferments.
    3. 3
      Add the remaining warm milk, the currants and the beaten eggs. Knead well to a smooth elastic dough.
    4. 4
      Replace in bowl , cover with a cloth and allow to rise in a warm place.
    5. 5
      Add the sugar butter and salt, mix until well absorbed.
    6. 6
      Half fill the greased dariole moulds or deep muffin pan, and allow to rise.
    7. 7
      Bake in a pre-heated oven at 220 c ( 425 f) for about 20 minutes.
    8. 8
      Turn out when cooked. Cool slightly.
    9. 9
      Soak carefully in hot syrup.
    10. 10
      Sprinkle liberally with the rum.
    11. 11
    12. 12
      Boil all the ingredients together and strain.

    Ratings & Reviews:


    Nutritional Facts for Rum Baba ( With the Best Baba Syrup Ever)

    Serving Size: 1 (125 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 255.3
    Calories from Fat 64
    Total Fat 7.1 g
    Saturated Fat 3.9 g
    Cholesterol 68.3 mg
    Sodium 82.5 mg
    Total Carbohydrate 39.9 g
    Dietary Fiber 1.8 g
    Sugars 18.1 g
    Protein 5.3 g

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