Babas with Rum Glaze

By ctozzi

(Cucina Italiana Pg 42 issue April 2004)

Ingredients

• For Babas:
• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 1 1/2 cup flour, plus extra
• 2 eggs
• 4 tablespoons (1/2 stick) butter, softened, plus extra
• 1 teaspoon vanilla extract
• Zest of 1/2 lemon
• To Finish:
• 1/2 cup sugar
• 1/2 cup dark rum
• 3/4 cup heavy cream, whipped with 2 tablespoons confectioners’ sugar

Preparation

Step 1

Prepare the babas:

Preheat oven to 350 degrees F.

Place the yeast and sugar in the bowl of a mixer fitted with the dough hook attachment. Add ¾ cup warm water, and mix well. Set aside to proof for 10 minutes, and add the flour, eggs and butter. Mix well, and add the vanilla and lemon zest.

Cover with plastic wrap, and set aside to rise until it doubles in volume, about 30 minutes.

Butter and flour 16 popover molds or muffin tins. Punch the dough down. Fill each mold halfway with the dough, and set aside for 30 minutes. Place the babas in the oven. and bake until well-browned, about 20 minutes.

Meanwhile, combine the sugar, rum and 1 ½ cups of water in a saucepan. Bring to a boil, and cook for 10 minutes. Remove the babas from the oven, and unmold.

Brush them with the rum glaze, and set aside for 10 minutes.

Place the whipped cream in a pastry bag fitted with a star tip.

Cut the babas in half, and pipe rosettes of whipped cream into each baba.