Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup warm milk
- 1/4 cup spiced rum
- 2 large eggs
- 1 tsp active dry yeast
- 1/2 tsp salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For the Mascarpone Cream:
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Special equipment needed:
- Stand mixer with dough hook attachment
- Baba molds or muffin tin
- Pastry brush
Step-by-step instructions:
For the Baba:
1. In the bowl of a stand mixer, combine the flour, sugar, yeast, salt, cinnamon, and nutmeg.
2. Add the warm milk, spiced rum, and eggs to the dry ingredients and mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Add the melted butter and continue to knead for another 2-3 minutes until the butter is fully incorporated.
5. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place for 1-2 hours until it has doubled in size.
6. Preheat the oven to 350°F (180°C).
7. Grease the baba molds or muffin tin with butter.
8. Divide the dough into 12 equal pieces and shape each piece into a ball.
9. Place each ball into a mold or muffin tin and brush the tops with melted butter.
10. Bake for 15-20 minutes until the babas are golden brown and cooked through.
11. Remove from the oven and let cool for 5 minutes before removing from the molds.
For the Mascarpone Cream:
1. In a large bowl, whisk together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
2. Cover and refrigerate until ready to serve.
Time:
Preparation time: 30 minutes
Rising time: 1-2 hours
Cooking time: 15-20 minutes
5. Temperature:
Bake at 350°F (180°C)
Serving size:
12 babas
Nutritional information:
Calories per serving: 240
Fat: 16g
Carbohydrates: 18g
Protein: 5g
Substitutions for ingredients:
- You can use any type of rum instead of spiced rum.
- If you don't have mascarpone cheese, you can use cream cheese instead.
- You can use any type of milk instead of warm milk.
Variations:
- You can add raisins or chopped nuts to the dough before baking.
- You can brush the babas with a rum syrup after baking for extra flavor.
- You can top the mascarpone cream with fresh berries or a drizzle of chocolate sauce.
Tips and tricks:
- Make sure the butter is fully melted before adding it to the dough.
- Don't over-knead the dough or it will become tough.
- Let the dough rise in a warm, draft-free place for best results.
- Use a pastry brush to apply the melted butter to the babas for a shiny finish.
Storage instructions:
Store the babas in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat, place the babas in a 350°F (180°C) oven for 5-10 minutes until warmed through.
Presentation ideas:
Serve the babas on a platter with the mascarpone cream on the side for dipping.
Garnishes:
- Fresh berries
- Chocolate shavings
- Chopped nuts
Pairings:
- Coffee
- Hot chocolate
- Spiced tea
Suggested side dishes:
- Fresh fruit salad
- Cheese plate
- Croissants
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the dough is too wet, add a little more flour.
- If the babas are not rising, make sure the yeast is fresh and the dough is in a warm place.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the babas in an airtight container to prevent contamination.
Food history:
Baba is a traditional dessert from Italy that is typically soaked in a sweet syrup. This version is flavored with spiced rum and served with a creamy mascarpone topping.
Flavor profiles:
The babas are sweet and slightly spiced, with a tender texture. The mascarpone cream is rich and creamy, with a hint of vanilla.
Serving suggestions:
Serve the babas as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A