Rum Baba with Fruits
30 Minutes
Preparation Time
20 Minutes
Cooking Time
12
Serving
You will need
- MILKMAID, dissolve in 50ml warm water ½ Small tin
- Yeast 5g
- Flour 200g
- Currants 50g
- Eggs beaten 2
- Salt A pinch of
- Rum (or Whisky or brandy) 1 small glass
- Fruit glaze as needed
- Fruits your choice as desir
Nutritional Information
- Energy : 158.3 kcal
- Carbohydrate : 21 g
- Protein : 3.8 g
- Fat : 5.8 g
Let’s make it
Syrup for baba
Boil 200g sugar, rind and juice of 2 lemons, 500ml water, 5-6 coriander seeds and a small stick of cinnamon.
Step 1
Cream the yeast with a little of warm milk mix.
Step 2
Warm the flour in a bowl. Make a well in the center and add the yeast mix. Sprinkle with a little flour from sides, cover with a cloth and leave in a warm place until it ferments.
Step 3
Add the remaining warm milk mix, currants, salt and eggs and knead well to smooth elastic dough. Add butter in small pieces, cover with a cloth and leave in a warm place until the dough rise.
Step 4
Fill the dough to a greased ring mould; let stand for some time.
Step 5
Bake in a hot oven at 220?C for about 20 minutes. Turn out when cooked, cool slightly.
Step 6
Soak carefully in hot syrup. Sprinkle liberally with rum. Brush all over with fruit glaze. Fill and garnish with Exotic fruits.
