Baba (rum bun)

Let’s give the floor to the pastry chef: “Here it is, my fragrant rum BABA bun! The fact is that I don’t drink at all, and don’t keep any alcohol at home. But it did not stop me from enjoying this amazing bun, oozing and flavorous. I highly recommend you to cook prepare this dessert.”

First, some notes: 

- be sure to grease the molds well, or use the silicone ones, as the buns can suffer from demolding;

- don’t take the hot buns out of the molds, let them cool down a little;

- the soaking syrup should be very warm, but not hot.

The calculation is for 8 big BABA buns.

For the buns:

• 130 g milk | 4.60 oz
• 4 eggs | 4.00 items
• 70 g melted butter | 2.45 oz
• 30 g sugar | 1.05 oz
• 20 g honey | 0.70 oz
• a pinch of salt | 0.00 pinch
• 320 g flour | 11.30 oz
• 6 g yeast | 0.20 oz
• orange and lemon zest | 0.00 to taste

For the syrup:

• 1 l water | 34.00 fl oz
• 350 g sugar | 12.35 oz
• 1 lemon | 1.00 item
• 1 orange | 1.00 item
• 150 ml rum | 5.30 oz

For the dough, mix all the dry ingredients, and pour in the liquid ingredients. Leave the mass for 7 to 10 minutes. The dough will be quite liquid, and it’s more convenient to spread it into the molds, using a pastry bag. Fill the molds to 40%; cover them, and leave for an hour. Bake the buns in the over, preheated to 180 g (356F) until a dry skewer.

For the syrup, cut the fruits, and add the water with the sugar; bring the mix to a boil. Turn the heat off, and add rum. Strain before use.

Soak the finished buns with syrup for 7 to 10 minutes (don’t forget to turn them over once or twice), and then carefully take them out, and place the buns on the wire rack so that the excess syrup stacks.

Serve the BABAs with the whipped cream! The result will be even tastier! 

And if you place the buns in the fridge for several hours, then they will be absolutely gorgeous!

Bon Appetit!