BABÀ al RUM

Because we have gotten so many requests for the recipe of the Babá seen on Instagram we decided to put it out for this month's recipe. Enjoy! And send us photos if you make em.

Babà al Rum

DOUGH

63g/2.2oz butter, melted, cooled

7g/0.25oz dry yeast

30g/1oz cold water or whole milk

250g/8.8oz flour (high gluten, at least 10.5% protein content) depending on the size of the eggs the amount of flour can be as high as 300g

4 large eggs

23g/0.8oz sugar

3g/0.1oz salt


SYRUP

1 vanilla bean

895g/32oz water

500g/18oz sugar

zest of 2 lemons+2 oranges


GARNISH

100g/3.5oz dark rhum

whipped cream if desired, or pastry cream


PROCEDURE


DOUGH

dissolve yeast in cold water

in a stand-up mixer with paddle attachment place flour, sugar, salt and eggs.

Mix 5 seconds to combine then add the water+yeast mixture and mix at medium high speed for 2 minutes.

Add cooled butter, keep mixing another 7 to 10 minutes.

Let rest, covered for 20 minutes, not more.

Pipe mixture in individual molds, ⅓ of the height of the mold.

Let rise, covered, in a warm spot until dough is about ¼ of an inch (6mm) from the top, then uncover and let rise to the top of the mold. The whole proofing can take up to 40 minutes.

Preheat the oven at 190C/375F and bake individual babas for about 15 minutes. A large savarin can take up to 40 minutes to bake.

Unmold while still hot, place on a cooling rack for 30 minutes before soaking in syrup.


SYRUP

In a large pan add water, sugar, vanilla seeds and zests, bring to a boil then let cool for 30 minutes.


GARNISH

place the babas on a cooling rack with a tray underneath and ladle the warm syrup on top or soak the babas for 3 minutes then let drain the excess syrup for 10 minutes.

Ladle the dark rhum and let drain the excess. Serve with whipped cream or with pastry cream and in the summer with slices of fresh fruit.

LANGUAGES SPOKEN

ITALIANO
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