Medium

unit

Lime

Salt

pinch

Soft butter

Flour

White sugar

Baker's yeast

Gramme

Vanilla

Whipped cream

Rum Babas

<h5>5 min</h5><p>Melt 40 g of butter in a small saucepan and let it cool.</p>

<h5>3 min</h5><p>In the bowl of a food processor pour 125 g flour, 5 g baker's yeast, ½ teaspoon salt, 1 teaspoon powdered sugar and 2 eggs.</p>

<h5>15 min</h5><p>Knead on low speed, until dough pulls away from edges.</p>

<h5>5 min</h5><p>Then add the melted butter and continue to knead until well incorporated.</p>

<h5>1 hour</h5><p>Gather the dough into a ball, put it in a bowl and cover with a plastic sheet.</p><p>Let it rest for 1 hour.</p>

<h5>5 min</h5><p>At the end of this time, roughly roll out the dough by hand, to 1/2 centimeter thickness.</p>

<h5>5 min</h5><p>Cut out circles of dough with a cutter 5 to 6 cm (2 to 2.3 inches) in diameter.</p>

<h5>1 hour</h5><p>Place them if possible on baba molds, and if not on a simple baking sheet, cover with plastic wrap and let them rise until they double in size (about 1 hour).</p>

<h5>20 min</h5><p>Preheat your oven to 200°C (390°F).</p><p>Bake the babas for about 20 minutes.</p>

<h5>15 min</h5><p>Let cool on a wire rack.</p><p>Note that using baba molds, as in this photo, allows you to get the characteristic center indentation.</p>

<h5>5 min</h5><p>Prepare the syrup by mixing 350 ml water, 200 g powdered sugar, bring to a boil and remove from heat.</p><p>Then add 80 ml rum, ½ vanilla bean, juice and zest of 1 lime.</p>

<h5>10 min</h5><p>Cut the bottom, domed part, of the babas and dip them into the syrup. Spoon syrup over them if necessary, so that they are well soaked.</p>

<h5>5 min</h5><p>Place each soaked baba in a ramekin or bowl, and top the center with whipped cream.</p><p><br></p><p>Your babas are ready to be enjoyed.</p>

Medium

210 min

French

Servings

1

Nutrition

/ per serving

Directions

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