baba au rhum

RECIPE

INGREDIENTS

for the dough:

• 1/4 cup lukewarm whole milk

• 1 tsp dried yeast

• 1 2/3 cups all-purpose flour, plus more for dusting

• 1/4 cup white granulated sugar

• 1 tsp vanilla sugar

• pinch of salt

• 2 eggs

• 4 Tbs butter, softened/room temperature

for the syrup:

• 2 cups water

• 2 1/2 cups white granulated sugar

• one lemon peel cut into strips

• 1 whole vanilla bean

• 1 cup rum

for the whip cream topping:

• 1 cup cold heavy cream

• 3 Tbs vanilla sugar

• the seeds of one vanilla bean

• 1 tsp whip cream stabilizer

for the plum jam:

• 8 large black splendor plums, pitted and sliced

• 1/2 cup brown sugar

• 1/2 cup red wine

• 2-3 star anise

• 1 tsp juniper berries

• 1/2 tsp ground nutmeg

• 1/2 tsp ground cinnamon

to bake:

• 5 3x3 inch baking glass cups

• butter to grease the cups

to serve:

• 5 star anise

INSTRUCTIONS

1. Grease the baking cups with butter and set aside.

2. In a medium-sized bowl combine the milk and the yeast, cover and let sit at room temperature for 10 minutes or until the yeast starts to bubble.

3. Add the flour, sugars, salt, eggs, and butter to the yeast mixture and start kneading the dough. Flour your hands as necessary and knead until a smooth dough is obtained, about 5 minutes.

4. Fill the baking cups half way with the dough, cover and let rise in a warm spot for an hour and a half, or until the dough is well risen and at least doubled in size.

5. Preheat the oven to 360 degrees F and bake for 25 minutes until the babas are puffed and golden.

6. Meanwhile make the syrup.

7. In a medium-sized saucepan add the water, sugar, lemon strips and vanilla bean. Boil on medium heat for about 15 minutes stirring from time to time. Remove from heat, add the rum and stir to incorporate.

8. Also make the plum sauce. Add all the ingredients for the sauce to a medium-sized pan and reduce on low heat until jam consistency is reached. Stir from time to time.

9. Remove the babas from the oven, remove them from the baking cups and while still hot, soak them in half the syrup quantity. Allow for the babas to fully absorb the syrup. The other half of the syrup quantity will be used for serving.

10. Cover and allow for the babas au rhum to reach room temperature.

11. Meanwhile make the whip cream.With the help of a mixer whip all the ingredients for the whip cream until whip cream consistency is reached.

12. Serve the babas au rhum topped with whip cream, decorated with a star anise and on top of a generous amount of warm plum jam.

13. If desired, once sliced, the babas au rhum can be served with the additional previously reserved syrup.