I don’t know any dad my dad’s age who, when asked what is your favorite sweet, won’t answer ‘baba au rhum’. So on the occasion of the birthday of Alkis, a new dad, Teti’s flakes came with a wonderful recipe for easy baba au rhum.
CHARACTERISTICS OF THE RECIPE
When I first started looking for recipes for baba au rhum, the truth is that I was hesitant. And that’s because I thought I would come across recipes that would be demanding and difficult. Like any recipe that includes dough, this one has a degree of difficulty. Small, but it has. But let’s start with the good part of the recipe. The recipe for dads does not need a mixer. However if you wish to serve a dad with whipped cream, then yes, you will need a mixer.
What you need to watch out for is the temperature. The dough should rest twice. One when you knead it, and one as soon as you shape your baba au rhum. Personally, I chose to save time to let the dough rest in the oven, at 30°C, not fan. But if you don’t want to do this then make sure to find a warm place and cover it very well.
In addition, another point that made it difficult for me was not add more flour to the dough. The dough for these baba au rhum should stick to your hands. After you let it rest and double in volume then you’ll know it’s fine. You will need very little extra flour to make the daddies and once you make them you will fall in love with the texture of the dough.
WHAT FLOUR SHOULD I USE?
I used brioche flour in my recipe for these delicious baba au rhum. Brioche flour is ideal for the production of luxury pastries. The dough it gives is very elastic and thus can absorb the high percentage of fat that this particular dough has. However, if you don’t have any, you can also try an all-purpose flour.
INGREDIENTS OF THE RECIPE
So if you too would like to taste these delicious and old fashioned baba au rhum, then all you have to do is get the following ingredients:
- brioche flour
- dry yeast
- raisins and cranberries
- cinnamon stick and cloves
If you want to serve them with whipped cream then don’t forget to add cream to your list.
WHAT SHOULD I LOOK OUT FOR WITH THE SYRUP?
Soaking in syrup has always stressed me out. But there is a general rule that also applies to this recipe. The syrup should be cold when it welcomes the warm baba. And since as you add and remove baba from the syrup, it will heat up, it’s a good idea to divide it into portions. This way some of the syrup will stay cold to welcome the baba.
Finally, you can prepare the syrup the night before so that it is ready in the morning.
Baba au rhum
- 12 ramekin
- 2 tsp dry yeast
- 3 tbsp granulated sugar
- ¼ cup water, lukewarm
- 4 eggs
- 110 gr butter, room temperature
- 250 gr brioche flour
- 100 gr raisins and cranberries
For the syrup
- 3 cups water
- 2 cups granulated sugar
- 2 cinnamon
- 2-3 cloves
- 1 orange, cut in half
- ⅔ cup rhum
For the whipped cream
- 250 gr heavy cream, full fat and very cold
- 2-3 tbsp granulated sugar
- In a small bowl, add the raisins along with the cranberries. Add a little water just enough to cover them and leave aside for 10 minutes, until they soften. Then we drain them well.100 gr raisins and cranberries
- Add the yeast and sugar to a relatively large bowl and mix with the warm water. Leave for 10 minutes, until it becomes slightly fluffy. Then add the eggs and beat with an egg beater.2 tsp dry yeast, 3 tbsp granulated sugar, ¼ cup water, lukewarm, 4 eggs
- In a large bowl, mix the butter with the flour by hand until it looks like wet sand. Add the egg-yeast mixture and the drained raisins with the cranberries. Mix with a wooden spoon until it becomes a soft, sticky dough. If the dough is too sticky then add 1-2 tbsp flour. Cover the bowl and let the dough rise in a warm place until doubled in size, about 1 hour.110 gr butter, room temperature, 250 gr brioche flour
- Butter 12 ramekins. Set aside.
- Sprinkle a surface with flour and pour the dough. Add flour as needed to make the dough easy to use. Cut the dough into 12 pieces of equal size (about 55 g), and form small balls. Put the doughs in the ramekins, cover loosely and leave to rise until doubled, about 30 minutes.
- Bake them in a preheated oven at 170°C, resistance, for 15 to 20 minutes or until they are lightly browned on top.
- Remove from the ramekins and dip them hot in the cold syrup in batches. We turn them several times in the syrup so that they are well syruped. Soak them until all the syrup is used.
- Cut them in half and garnish with whipped cream. Serve immediately.
For the syrup
- In a medium saucepan over medium heat, bring the water, sugar, orange, cinnamon and cloves to a boil until the syrup thickens, 5 to 10 minutes.3 cups water, 2 cups granulated sugar, 2 cinnamon, 2-3 cloves, 1 orange, cut in half
- Remove the syrup from the heat and add the rum to the mixture. We let it cool down.⅔ cup rhum
For the whipped cream
- In the bowl of the mixer, add the cold cream together with the sugar. Beat on high speed until soft peaks form.250 gr heavy cream, full fat and very cold, 2-3 tbsp granulated sugar
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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