Babas au rhum

Babas au rhum

1 to 10 small or baba babas

  • 250 gr. flour
  • 110 gr. butter
  • 15 gr. soft butter
  • 100 gr. raisins
  • 12 cl. of dark rum
  • 3 eggs
  • 4 gr. of baker's yeast déhydratée
  • 2 tsp. tablespoons milk
  • 1 tsp. tablespoons sugar
     
  • For the syrup:
  • 250 gr. sugar
  • 1 dl. of dark rum
  • 4 dl. water
     
  • For the decoration:
  • 6 to 5 cherries (optional)
  • 10 pieces of confit angelic (optional)

 

40 à 45 mn. + 1 h. de levée
10 à 15 mn.
200°C.(th6-7)/425-450 °F

 


 

 

  1. In a bowl mix the raisins and dark rum. In a container made inflate the yeast in lukewarm milk. Then mix the flour, sugar and 1 / 2 tsp. coffee salt. Form a well in the middle of the flour. Pour in the yeast, 2 tablespoons. tablespoons of warm water and 1 egg.
    Mix with a wooden spoon, gradually incorporating flour little to the egg. Add the remaining eggs one by one. Work the dough well in the stretch for 10 minutes. It must be smooth, very elastic.
     
  2. Then finally add the soft butter, diced and drained raisins. Brush with the small mussels (at Darioli or babas) or large mold (crown) with 15 gr. butter around. For molds that are not anti-adhesive garnish them with buttered parchment paper. Fill the molds or half of dough. Place the mold or on the radiator (20 to 30 ° C.env.) Or a warm place, because too much heat would melt the butter. Cover with a damp cloth and let double in volume when the dough by lifting approach the top of the mold, remove the cloth, so that it is not glue, it would certainly back the dough. Where the overflow of pulp mold, lift it with one finger and fold it on top before putting baba.
     
  3. In a saucepan, add sugar and water and boil 5 minutes. Cool and pour the rum.
    Preheat oven to 200 ° C. (th.6)
     
  4. When the dough completely fills the mold or Bake for 15 to 20 minutes. Check doneness by sticking a needle (knitting, for example) or to rein in the center comes out clean it is. Turn out immediately on a grid pin. For small babas lay them on the grid. Dampen them gradually warm syrup. Check occasionally fingertips if the baba is soaked, it must not remain a party hard. Babas small drop in small boxes of paper folded. The great baba on a pretty serving dish. When the baba has been soaked in rum syrup, sprinkle it with a few drops of pure rum.
    Decorate with candied cherries and some pieces of angelica confit (optional).