Rum Babas Recipe
Ingredients
| Yeast | 1 Ounce | |
| Warm milk | 6 Tablespoon | |
| All purpose flour | 8 Ounce | |
| Salt | 1/2 Teaspoon | |
| Superfine sugar | 1 1/2 Ounce | |
| Eggs | 4 , beaten | |
| Butter | 4 Ounce, softened | |
| Sugar | 8 Ounce (Syrup:) | |
| Water | 1/2 Pint (Syrup:) | |
| Grated rind and juice of 1 large orange | ||
| Clear honey | 4 Tablespoon (Syrup:) | |
| Rum | 5 Tablespoon (Syrup:) | |
| 3 oranges, peeled, pith removed and segmented | ||
| 3 bananas, sliced and sprinkled with lemon juice | ||
| Grapes | 4 Ounce, deseeded (Filling:) | |
| Clear honey | 5 Tablespoon, warmed (Glaze:) | |
Directions
Blend the yeast with the milk and 2 oz.(1/2 cup) of the flour in a large bowl.
Leave in a warm place for 20 minutes or until frothy.
Sift the remaining flour and salt into the yeast mixture and stir in the sugar and beaten eggs.
Add the softened butter and work the ingredients together, using a wooden spoon.
Beat for 3-4 minutes to give a smooth, soft dough.
Divide the mixture between 12-16 greased individual ring moulds.
The tins should only be half full.
Place on baking sheets, put into oiled polythene (plastic) bags and leave in a warm place for 30-40 minutes until risen to the top of the moulds.
Remove from the bag.
Bake in a moderately hot oven, 400°F, Gas Mark 6 for 10-15 minutes until golden brown.
Meanwhile, prepare the syrup by dissolving the sugar in the water in a heavy saucepan over a gentle heat.
When the sugar has dissolved, bring to the boil and boil for 1 minute.
Take off the heat and stir in the orange rind, juice, honey and rum.
Turn the cooked babas onto a wire tray placed over a plate.
Set aside 4 tablespoons (1/3 cup) of the syrup.
Spoon the remainder over the warm babas until it has soaked through.
Allow to cool.
When cold, place on serving plates.
Mix the fruit with the reserved syrup and pile into the centres of the babas.
Brush with the honey glaze.
Leave in a warm place for 20 minutes or until frothy.
Sift the remaining flour and salt into the yeast mixture and stir in the sugar and beaten eggs.
Add the softened butter and work the ingredients together, using a wooden spoon.
Beat for 3-4 minutes to give a smooth, soft dough.
Divide the mixture between 12-16 greased individual ring moulds.
The tins should only be half full.
Place on baking sheets, put into oiled polythene (plastic) bags and leave in a warm place for 30-40 minutes until risen to the top of the moulds.
Remove from the bag.
Bake in a moderately hot oven, 400°F, Gas Mark 6 for 10-15 minutes until golden brown.
Meanwhile, prepare the syrup by dissolving the sugar in the water in a heavy saucepan over a gentle heat.
When the sugar has dissolved, bring to the boil and boil for 1 minute.
Take off the heat and stir in the orange rind, juice, honey and rum.
Turn the cooked babas onto a wire tray placed over a plate.
Set aside 4 tablespoons (1/3 cup) of the syrup.
Spoon the remainder over the warm babas until it has soaked through.
Allow to cool.
When cold, place on serving plates.
Mix the fruit with the reserved syrup and pile into the centres of the babas.
Brush with the honey glaze.
Chef
