Rum baba

Rum baba

By
From
Gelato Messina
Photographer
Billy Law

Ingredients

Quantity Ingredient
125g milk, warm
25g dried yeast
30g caster sugar
240g bakers flour
2 eggs
80g unsalted butter, melted

Rum syrup

Quantity Ingredient
250g caster sugar
1 orange, juiced
350g water
125g rum

Method

  1. To make the baba, put the warm milk in a small bowl and stir in the yeast, a pinch of the sugar and 2 tablespoons of the flour. Leave in a warm place for 10 to 15 minutes, or until the mixture starts to froth. Place the remaining flour and sugar in the bowl of an electric mixer. Add the yeast mixture and combine, then add the eggs, one at a time, and combine.
  2. Add the butter and mix, then tip the dough onto a lightly floured work surface and knead for about 10 minutes, or until smooth and elastic. Alternatively, if your mixer has a dough hook attachment, knead the dough using the dough hook until smooth and elastic.
  3. Place the dough in a large, lightly greased bowl, cover with a tea towel and leave in a warm place for at least 1 hour, or until doubled in size. Knock back the dough, then knead again for 5 minutes. Place in a greased 20 cm cake tin and leave in a warm place for 40 minutes to rise.
  4. Preheat the oven to 190°C. Cook the baba for about 25 minutes, or until a skewer inserted into the cake comes out clean. Remove from the oven and leave to cool for 5 minutes, then turn out onto a wire rack to cool completely. When cool, use a thin skewer to prick small holes all over the baba, then return the cake to the tin.
  5. Meanwhile, to make the rum syrup, put the sugar, orange juice and water in a saucepan over a low heat, stirring until the sugar dissolves. Bring to the boil, then reduce the heat and simmer for 8 minutes, or until slightly thickened. Cool slightly, then stir in the rum.
  6. Pour the syrup over the cake to saturate it. Keep drenching the cake with syrup until most of it has soaked in. Place in the fridge. You can cook and soak the cake a few days ahead to get a better result.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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