Rum Baba ( With the Best Baba Syrup Ever)

Name: Rum Baba ( With the Best Baba Syrup Ever)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 rum baba, 8 serving(s)
Ingredients: 200 g flour; 5 g yeast (fast action); 125 ml milk; 50 g currants or 50 g sultanas; 2 eggs; 50 g butter (room temperature, soft); 10 g sugar; 1 pinch salt; 60 ml dark rum; 100 g sugar; 1 bay leaf; 1 lemon (rind and juice of); 250 ml water; 3 coriander seeds; 1/2 cinnamon stick

Submitted by Wild Thyme Flour

"I love Rum Baba. As with all yeast goods, patience will pay off. This syrup is amazing, it has bayleaf, cinnamon and coriander to flavour it apart from the rum. I use sultanas cos I just hate currants. They seem to burn more easily in yeast goods giving them a bitter taste. To make proper Rum Babas you need Dariole moulds but a deep muffin pan works alright. Babas can be served with whipped cream on the side."

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Ready In:: 45mins
Ingredients:: 15
Yields:: 8 rum baba
Serves:: 8

ingredients

200 g flour
5 g yeast (fast action)
125 ml milk
50 g currants or 50 g sultanas
2 eggs
50 g butter (room temperature, soft)
10 g sugar
1 pinch salt
60 ml dark rum
Syrup
100 g sugar
1 bay leaf
1 lemon (rind and juice of)
250 ml water
3 coriander seeds
¹⁄₂ cinnamon stick

directions

Sieve flour into a bowl. Cream the yeast with some of the warm milk.
Make a well in the dough and pour in the yeast mixture. Cover with a cloth and leave in a warm place until it ferments.
Add the remaining warm milk, the currants and the beaten eggs. Knead well to a smooth elastic dough.
Replace in bowl , cover with a cloth and allow to rise in a warm place.
Add the sugar butter and salt, mix until well absorbed.
Half fill the greased dariole moulds or deep muffin pan, and allow to rise.
Bake in a pre-heated oven at 220 c ( 425 f) for about 20 minutes.
Turn out when cooked. Cool slightly.
Soak carefully in hot syrup.
Sprinkle liberally with the rum.
SYRUP:
Boil all the ingredients together and strain.

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RECIPE SUBMITTED BY

Wild Thyme Flour

I live in a beautiful village on the island of Malta ( Europe) with my wonderful daughter, partner and two cats. I love the vineyards infront of my house or walking down to the valley of olive trees. ( I do pick olives every year) Some years ago I stopped working as a chef but still do a lot of home cooking. What I miss are the expensive ingredients I worked with, its rather hard cooking on a tight budget. My aim is to produce recipes that are very economical and yet nutritious. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <embed src="http://babystrology.com/tickers/baby-ticker-glass.swf?parent=Mommy&year=2010&month=7&day=28&babycount=1" type="application/x-shockwave-flash" wmode="transparent" width="120" height="180"></embed>

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