Rum Baba ( With the Best Baba Syrup Ever)

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READY IN: 45mins
SERVES: 8
YIELD: 8 rum baba
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • SYRUP:
  • Boil all the ingredients together and strain.
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