Rum babaTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: few minutes
Waiting time : 30 minutes + 1 hour
Cooking time : 45 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:245 kcal
Proteins:6.9 g
Fats:14.1 g
Carbohydrate:19.1 g
Fibers:1.6 g
Sugar:4.1 g
Cholesterol:117.3 mg
Sodium:121.3 mg
Calcium:41.5 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
**For the dough
28
g
yeast
125
ml
milk
125
ml
flour
salt
3
eggs
125
ml
butter
60
ml
raisins
**For the syrup
45
ml
sugar
125
ml
water
60
ml
rum
METHOD
Dough
- Dissolve the yeast in 125 ml/1/2 cup of warm milk and 4 tbs. flour. Work into dough.
- Place dough in a bowl, cover, and let it stand in a warm place for 30 minutes. or until it doubles in size.
- Make a fontana on a pastry board with the remaining flour, a pinch of salt, the eggs, sugar, butter and fermented dough.
- Soak the raisins in lukewarm water, then squeeze out the excess water and add them to the dough.
- Pour the mix in a large, buttered, sugar-dusted ring mold and let rise again, in a warm place, until it doubles in size (it should take approx. one hour).
- Bake at 390°C / 375ºF for 45 minutes.
Syrup and finishing
- Prepare a syrup by dissolving the sugar in the water, over a low flame. Add the rum.
- Unmold the babà while still warm. Soak with the rum syrup and serve.
