Rum Babas

featuring Chef Shuby

INGREDIENTS

METHOD

  1. Dilute the yeast in 2 teaspoons of warm water.

  2. Grease 6 ramekins with butter

  3. Whisk the egg and sugar until foamy and pale, then add in the melted butter and continue to whisk until fully incorporated.

  4. Mix the salt with 50g of flour and beat into the egg mixture using a wooden spoon until nicely creamy.

  5. Sprinkle half of the left over flour, drizzle in the diluted yeast, then the remaining flour. Leave to rest for 15 minutes until the yeast starts to bubble.

  6. Beat the batter for 3 minutes, cover with cling film and leave to rise in a warm place for 25 minutes.

  7. Beat the batter for another 5 minutes.

  8. Pour the batter halfway up into the greased ramekins and leave to rise again, uncovered, for 25 minutes.

  9. Preheat the oven to 150 degrees celsius.

  10.  Bake for 16-20 minutes until risen and golden.

  11. Take out of the oven and leave to cool.

  12. Take the Babas out of the ramekins and leave to dry for 12-24 hours.

  13. To make the syrup; Put all ingredients in a saucepan, bring to a boil and take off the heat.

  14. Place the babas in the saucepan with the syrup and drizzle syrup all over.

  15. Serve with fresh fruits and mint.

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FOR THE BABAS

  • 1 egg

  • 1 tablespoon caster sugar

  • 50g salted butter (melted)

  • 75g plain flour

  • A pinch of salt

  • 2 teaspoons dried yeast

  • Fresh strawberries (For Garnish)

  • Mint Leaves (For Garnish)

FOR THE SYRUP

  • 125ml water

  • 125ml rum

  • 100g caster sugar

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