The recipe to make a soft, tall, and yummy rum baba

published on 24 November, 2018 at 11:14

Ingredients:
300g Manitoba flour
6 medium eggs
30g Sugar
5g salt
7g fresh yeast
100g butter

1 liter water
300g sugar
300ml Rum or essence (2/3 ampoules)
lemon and orange peel
1 gelatin box (optional)

Directions:
Put the flour, sugar and salt in the planetary mixer, then add the yeast dissolved in the water. Add one egg at a time and continue to work until you get an elastic dough, then add the butter. Put the dough to rise in the buttered mold (for 3 hours in the oven off). Then bake at 180°C (360°F) for 30-40 minutes.
In a saucepan, pour water, sugar and the skins. Bring to a boil and add the rum or essence, strain and wet the baba.

Video: https://www.youtube.com/watch?v=__9vmOPjANM

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