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Maple-Rum Babas
(11)
Rate this recipe
Preparation
20 min
Cooking
25 min
Waiting
1 h
Makes
12 babas
Vegetarian
Nut-free
Categories
Ingredients
Babas
1/4 cup (60 ml) lukewarm milk
1 tbsp (15 ml) honey
1/2 tsp
instant dry yeast
1 1/4 cups (190 g) unbleached all-purpose flour
1/4 tsp salt
2 eggs, lightly beaten
1/4 cup (55 g) unsalted butter, softened
Syrup
2 cups (500 ml) water
1 1/2 cups (375 ml) maple syrup
1 cup (250 ml) dark rum
1/2 cup (105 g) sugar
Preparation
Babas
Butter a 12-cup baba tin.
In a bowl, combine the warm milk and the honey. Sprinkle the yeast over the mixture and let rest for 5 minutes.
In another bowl, combine the flour and salt. Using a wooden spoon, mix in the yeast mixture and eggs. Stir vigorously for 2 to 3 minutes to develop the gluten. Slowly mix in the butter, stirring until the dough is smooth.
Divide the dough among the baba moulds, spreading out the dough with lightly moistened fingertips, as needed.
Cover with a tea towel and let rest in a warm place until the dough rises 3/4 of the way up the inside of the moulds, 60 to 90 minutes.
With the rack in the middle position, preheat the oven to 400°F (200°C).
Bake the babas until golden brown, about 16 minutes.
Syrup
In a saucepan, bring all the ingredients to a boil, stirring until the sugar is dissolved. Boil for 1 minute.
Place a wire rack on a baking sheet. Unmould the still-hot babas and soak a few of them at a time in the hot syrup for 2 to 3 minutes or until they are soaked through with syrup. Transfer to the wirerack to drain off excess syrup. Transfer to a plate and let cool. Cover with plastic wrap.
Serve with whipped cream and seasonal fruit. The babas can be stored at room temperature for 2 days.
Personal Note