Name: Rum and Maple Babas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Ingredients: 1 cup (150 g) unbleached all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 2 eggs; 1 cup (130 g) icing sugar; 2 tbsp unsalted butter, melted; 2 cups (500 ml) water; 1 1/2 cups (375 ml) maple syrup; 1 cup (250 ml) dark rum (see note); 1/2 cup (105 g) sugar

Ingredients

Babas

1 cup (150 g) unbleached all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
1 cup (130 g) icing sugar
2 tbsp unsalted butter, melted

Syrup

2 cups (500 ml) water
1 1/2 cups (375 ml) maple syrup
1 cup (250 ml) dark rum (see note)
1/2 cup (105 g) sugar

Preparation

Babas

With the rack in the middle position, preheat the oven to 400°F (200°C). Generously butter a 12-cavity doughnut pan.
In a bowl, whisk together the flour, baking powder and salt. Set aside
In another bowl, whisk the eggs and icing sugar with an electric mixer for 10 minutes or until the mixture is light and fluffy and forms a ribbon. With the machine running on low speed, gently add the butter and dry ingredients.
Spoon the batter into the doughnut pan. Place the pan on a baking sheet. Bake for 8 minutes or until the babas are lightly golden. Unmould on a rack. Let cool.

Syrup

Meanwhile, in a pot, bring the water, maple syrup, rum and sugar to a boil. Simmer for 1 minute or until the sugar is completely dissolved. Let cool.
Dunk the babas quickly in the syrup and transfer to plate.
Serve the babas on plates and drizzle with the remaining syrup. Serve with whipped cream, if desired. The babas will keep at room temperature for 2 to 3 days.

Note from Ricardo

Chic Choc rum is made in Quebec and features boreal spices!

Rum and Maple Babas

Categories

Ingredients

Babas

Syrup

Preparation

Babas

Syrup

Note from Ricardo

Personal Note