Ingredients with Measurements:
- 1/2 cup warm water
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup unsalted butter, softened
- 1/4 cup dark rum
- 1/2 cup heavy cream
- 1/2 cup milk
- 1/2 cup granulated sugar
- 1 vanilla bean, split and scraped
- 1/2 cup whipped cream, for serving
- Powdered sugar, for dusting
Special equipment needed:
- Stand mixer with dough hook attachment
- Baba molds or muffin tin
- Pastry brush
- Small saucepan
- Whisk
Step-by-step instructions:
1. In the bowl of a stand mixer, combine warm water, 1/4 cup granulated sugar, and active dry yeast. Let sit for 5 minutes until the mixture becomes frothy.
2. Add all-purpose flour, salt, and eggs to the bowl. Mix on low speed until the dough comes together.
3. Increase the speed to medium and add softened butter, one tablespoon at a time, until the dough is smooth and elastic.
4. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
5. Preheat the oven to 350°F. Grease the baba molds or muffin tin.
6. Divide the dough into 12 equal portions and shape them into balls. Place each ball into a mold or muffin tin.
7. Brush the tops of the dough with rum and bake for 20-25 minutes, until golden brown.
8. In a small saucepan, combine heavy cream, milk, 1/2 cup granulated sugar, and vanilla bean. Heat over medium heat until the sugar dissolves and the mixture comes to a simmer.
9. Remove the vanilla bean and let the mixture cool to room temperature.
10. Once the baba cakes are done, remove them from the molds and place them on a wire rack to cool.
11. Using a skewer, poke several holes in the top of each cake.
12. Pour the cooled vanilla cream over the cakes, allowing it to soak into the holes.
13. Serve the baba cakes with whipped cream and a dusting of powdered sugar.
Time:
Preparation time: 1 hour 30 minutes
Cooking time: 20-25 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 280
Fat: 12g
Saturated Fat: 7g
Cholesterol: 90mg
Sodium: 70mg
Carbohydrates: 36g
Fiber: 1g
Sugar: 19g
Protein: 5g
Substitutions for ingredients:
- Instead of dark rum, you can use white rum or brandy.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of a vanilla bean, you can use 1 teaspoon of vanilla extract.
Variations:
- You can add chopped nuts or dried fruit to the dough before baking.
- Instead of vanilla cream, you can use chocolate ganache or fruit compote as a topping.
Tips and tricks:
- Make sure the butter is softened before adding it to the dough.
- Do not overmix the dough, as it can become tough.
- Use a pastry brush to evenly distribute the rum on top of the cakes.
- Let the cakes cool completely before adding the vanilla cream.
- Store the baba cakes in an airtight container at room temperature for up to 2 days.
Storage instructions:
Store the baba cakes in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the baba cakes, place them in a 350°F oven for 5-10 minutes until warmed through.
Presentation ideas:
Serve the baba cakes on a platter with a dusting of powdered sugar and a dollop of whipped cream on top.
Garnishes:
Garnish the baba cakes with fresh berries or a sprig of mint.
Pairings:
Serve the baba cakes with a glass of dessert wine or a cup of coffee.
Suggested side dishes:
The baba cakes can be served as a dessert on their own.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
- If the cakes are not rising properly, make sure the yeast is fresh and the dough has been allowed to rise in a warm place.
Food safety advice:
Make sure to use clean hands and utensils when preparing the dough and cream. Store the baba cakes in an airtight container at room temperature for up to 2 days.
Food history:
Rum baba is a classic dessert that originated in France in the 18th century. It is traditionally made with yeast dough, soaked in rum syrup, and topped with whipped cream.
Flavor profiles:
The baba cakes have a sweet, buttery flavor with a hint of rum. The vanilla cream adds a creamy, vanilla flavor to the dessert.
Serving suggestions:
Serve the baba cakes as a dessert after a dinner party or special occasion.
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Taste: Rich, Sweet, Aromatic, Vanilla, Rum, Vanilla-Scented, Rum-Infused