Fruit & Rum Babas Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Sugar3 Tablespoon (40 Gram)
 Warm milk250 Milliliter (1 Cup, 110 F, 43°C)
 Active dry yeast1 1⁄2 Tablespoon (1 1/2 Packages)
 All purpose flour350 Gram (2 1/3 Cup)
 Eggs4
 Vanilla sugar25 Gram (2 Tablespoons)
 Salt1⁄2 Teaspoon
 Butter150 Gram, melted (1/2 Cup Plus 2 Tablespoons)
 Sugar150 Gram (3/4 Cup)
 Water250 Milliliter (1 Cup)
 Grated lemon peel1
 Rum100 Milliliter (1/3 Cup)
 White wine125 Milliliter (1/2 Cup)
 Whipping cream250 Milliliter (1 Cup)
 Powdered sugar1 Tablespoon, sifted
 Unsweetened cocoa powder1 Teaspoon, sifted
 Canned fruit12 Ounce, drained (Include Pineapple, Gooseberries, Cherries, Kumquats And Kiwi Fruit)
 Sliced almonds50 Gram (1/2 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 5528 Calories from Fat 2343

% Daily Value*

Total Fat 265 g408.1%

Saturated Fat 148 g740%

Trans Fat 0 g

Cholesterol 1550.6 mg

Sodium 1480.6 mg61.7%

Total Carbohydrates 606 g202%

Dietary Fiber 22.5 g89.9%

Sugars 312.3 g

Protein 91 g182%

Vitamin A 99.6% Vitamin C 10.9%

Calcium 79.3% Iron 149%

*Based on a 2000 Calorie diet

Directions

To make savarin dough, stir 1 teaspoon unflavored sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour into a large bowl.
Beat eggs with remaining unflavored sugar in a medium bowl until frothy.
Mix in vanilla sugar, salt and slightly cooled melted butter.
Stir yeast mixture into egg mixture.
Pour into flour, mixing well to make a loose dough.
Cover and let rise in a warm place 10 minutes.
Grease and flour about twenty-four 3-inch (7.5-cm) savarin pans.
Beat risen dough.
Half-fill prepared pans with dough.
Cover and let rise in a warm place 15 minutes or until dough reaches tops of pans.
Preheat oven to 375°F (190°C).
Bake 30 minutes or until babas are a rich brown.
Turn out onto a rack.
To make syrup, heat sugar, water, lemon peel, rum and white wine in a small saucepan over low heat.
Stir constantly until sugar has completely dissolved.
Increase heat and bring to ,a boil; cook 5 to 10 minutes.
Place warm babas upside down on a plate; spoon warm syrup over babas.
They must be completely soaked with syrup.
To make filling, whip cream with powdered sugar until stiff.
Place half the whipped cream mixture in another bowl.
Stir in cocoa powder.
Fill a pastry bag fitted with a fluted nozzle with the plain whipped cream.
Pipe rosettes of cream in the centers of half the babas.
Pipe rosettes of chocolate cream into remaining babas.
Cut fruit into small pieces; decorate babas with fruit.
Sprinkle with almonds.
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