Yield: 12 babas
Ingredients:
- ½ cup (120 ml) milk, room temperature
- 1 teaspoon (5 ml) sugar, plus extra for tins
- 1/4 ounce (7.5 g) instant yeast
- 2 – 2 ½ cups (470-590 ml) flour
- 1 teaspoon (5 ml) baking powder
- ½ teaspoon (2.5 ml) salt
- 4 eggs, lightly beaten
- ½ cup (120 ml) cubed butter, room temperature
- ¼ cup (60 ml) melted butter, for tins
Syrup
- ½ cup (120 ml) sugar
- ½ cup (120 ml) brown sugar
- 1 cup (240 ml) dark rum
- ¾ cup (180 ml) water
- ½ large navel orange, zest and juice, plus more zest to garnish
- Whipped cream, for serving
Special Equipment
- 12 baba tins
Method:
For the babas, add milk, sugar, and instant yeast to the bowl of a stand mixer and whisk briefly to combine.
In a separate bowl, mix flour with baking powder and salt.
Fit the bowl of wet ingredients to a stand mixer fitted with a dough hook.
Start the mixer and slowly add the flour mixture to the wet ingredients, increasing the speed to high when the flour is incorporated.
Add the eggs and continue mixing on high for another 3-5 minutes.
Reduce speed to medium and add cubes of room temperature butter one at a time.
Continue mixing with hook for another 8-10 minutes or until dough is supple and smooth.
Brush 12 baba tins with melted butter, then dust with sugar.
Using a 2-ounce (60 ml) scoop, divide dough between tins, making sure to only fill roughly halfway.
Place tins in a baking dish, cover with a light dishcloth, and allow dough to rise until doubled in size, about 1 hour.
Preheat oven to 400 F (205 C).
When risen, bake the babas for 12-15 minutes or until golden and baked through (tin will sound hollow when tapped).
Meanwhile, make the syrup, in a small saucepan, combine sugar, brown sugar, dark rum, water, and the orange juice and zest and cook over medium heat until just boiling.
Decrease heat to low and simmer for 10-12 minutes. Keep warm.
When ready, allow the babas to cool slightly at room temperature before removing from tins.
Pour warm syrup over babas, soaking evenly. Let sit for 5-10 minutes to soak up the syrup.
To serve, top with whipped cream and garnish with a bit more orange zest.
Buon appetito!
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