RUM BABA

Originated when an exiled king soaked a dry cake in rum to make it more enjoyable.

Serves: 8

Ingredients:

500g Strong flour
45g Sugar
10g Salt
10g Dry yeast
65g Whole milk
8 Eggs (Clarence Court)
125g Butter (soft)

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2 Vanilla pods
1000g Water
400g Caster sugar
200g Dark rum
1 Lemon (zest)
2 Oranges (zest)

1. Place the flour, sugar, salt, and yeast in the bowl of a stand mixer fitted with the paddle attachment and mix briefly to combine.

2. In a separate bowl, whisk together the eggs and milk. Switch to the dough hook, then slowly pour the egg and milk mixture into the dry ingredients while mixing on low speed.

3. Mix for about 5 minutes, or until the dough is smooth, elastic, and begins to pull away from the sides of the bowl.

4. Gradually add the softened butter in small portions, allowing each addition to be fully absorbed before adding the next. Continue mixing until the dough is strong and glossy.

5. Transfer the dough to a lightly oiled bowl, cover, and leave to prove until doubled in size.

6. Once proved, gently knock back the dough and transfer it to a piping bag.

7. Pipe the dough into buttered and floured baba moulds. Cover loosely with a floured cloth and leave to prove again until light and risen.

8. Bake at 160°C until golden brown and cooked through. Around 15 minutes. Turn out an leave over night before soaking if you have time.

9. For the syrup bring everything to the boil apart from the rum. Once boiled, add the rum and leave to infuse. Once infused put the cooled babas into the hot syrup and leave until fully soaked.

250g Whipping cream
25g Icing sugar
¼ Vanilla pod (scraped)

1. Whisk all ingredients together until soft peaks.