Hello Everyone,

How is everyone going.
Here is A French Dessert for you to try. 🍊🍊🍹🍸🍧

🇫🇷 Rum Baba

Babas au rhum (also know as rum baba) are lovely yeast-risen cakes studded with dried fruit and soaked in hot rum syrup. These individual little boozy cakes make a fine and elegant finale to a meal. They're even better baked a few days ahead. It is best to make these in medium savarin or ring molds, though you can get by with small dariole basins or even fairy cake tins.

Ready in: 2h
Servings: 12

Ingredients

Cakes:

1 tbsp. Dry Yeast
3 tbsp. Warm Water
3 Eggs, beaten
240 Grams all-purpose Flour
2 tbsp. granulated Sugar
1 tsp. Lemon Zest
1 tsp. Orange Zest
1 tsp. Salt
115 Grams Butter, softened
120 Grams Golden Raisins
3 tbsp Dark Rum
Syrup:

700 ml Water
400 Grams granulated Sugar
120-160 ml Dark Rum (to taste)
1½ tsp Vanilla Extract

1. Stir the yeast and the warm water together in a large bowl and allow the yeast to dissolve for 5 minutes.

2. Lightly beat the eggs into the yeast and water.

3. In a small bowl, mix the flour, sugar, citrus zests, and salt together. Then stir the dry mixture into the yeast and eggs and incorporate it.

4. Add the softened butter and knead the dough for about 5 minutes, until it turns soft and elastic. Theb cover the dough and allow it to rise for 1 hour until it doubles in size.

5. While the dough is rising, soak the raisins in 3 tablespoons of rum.

6. Once the dough has doubled in size, fold the rum-soaked fruit into it.

7. Grease 12 baba molds and divide the dough among them.

8. Preheat the oven to 200°C or 400°F.

9. Cover the molds and allow the dough to rise for another 30 to 45 minutes, or until the dough has just started to rise above the molds’ edges.

10. Uncover the babas and bake them for 20 to 25 minutes, until they turn golden brown and begin to pull away from the sides of the molds.

11. While the babas are cooling, make the rum soaking syrup. In a medium saucepan set over medium heat, bring the water and sugar to a boil for 5 to 10 minutes, until the syrup has thickened.

12. Remove the syrup from the heat and stir the rum and vanilla extract into the mixture.

13. Place the babas into the hot rum syrup and turn them several times, allowing them to soak up the syrup. They will swell and absorb most of the syrup.

14. Serve each Baba on a dessert plate accompanied by whipped vanilla cream and fresh raspberries or strawberries.

Yum Yum
🍧🍸🍹❤😍
This really sounds nice, it's a shame I don't drink Alcohol.😋
I hope you all will like this recipe. Please let me know how you go? ❤😍
All the best,
LuckyEthel (Caroline) ❤😍 🇬🇧