Prep 20 mins
Cook 25 mins
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.
- 200 g flour
- 5 g yeast (fast action)
- 125 ml milk
- 50 g currants or 50 g sultanas
- 2 eggs
- 50 g butter (room temperature, soft)
- 10 g sugar
- 1 pinch salt
- 60 ml dark rum
- 100 g sugar
- 1 bay leaf
- 1 lemon (rind and juice of)
- 250 ml water
- 3 coriander seeds
- 1⁄2 cinnamon stick
- Sieve flour into a bowl. Cream the yeast with some of the warm milk.
- 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.
- Add the remaining warm milk, the currants and the beaten eggs. Knead well to a smooth elastic dough.
- Replace in bowl , cover with a cloth and allow to rise in a warm place.
- Add the sugar butter and salt, mix until well absorbed.
- Half fill the greased dariole moulds or deep muffin pan, and allow to rise.
- Bake in a pre-heated oven at 220 c ( 425 f) for about 20 minutes.
- Turn out when cooked. Cool slightly.
- Soak carefully in hot syrup.
- Sprinkle liberally with the rum.
- Boil all the ingredients together and strain.