Ravneet Gill’s recipe for rum babas
A great recipe to have up your sleeve for an impressive weekend dinner party – they also store very well
In my opinion, rum babas aren’t made enough, and when they are, they aren’t made well enough. This recipe is a really great one to have up your sleeve as once baked they store very well. What you’re essentially doing is making a slightly more savoury-style brioche and flavouring it with a rum syrup. The general rule here is that the syrup shouldn’t be overly thin, and it should be packed full of flavour as this is what you will taste when eating. The quantity of rum you use really depends on your preference, so just be sure to taste the syrup before using. I find lemon zest and a squeeze of lemon juice really gives it an extra lift. This recipe works best in a stand mixer fitted with a dough hook.
Makes 10 small babas
whole milk 60ml
fresh yeast 20g or 7g dry active yeast
plain flour 100g
strong white bread flour 130g, minus 1 tbsp
caster sugar 20g, plus 2 tsp
fine salt a large pinch
eggs 3
unsalted butter 100g, minus 1 tbsp, softened
caster sugar 400g
water 400ml
dark rum to taste
lemon zest and a squeeze of lemon juice to taste
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