Babas 1 Recipes

BABA AU RHUM

Steps:

• Combine the currants and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 by 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115 degrees F and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.
• With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.
• Drain the currants, fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.
• Meanwhile, preheat the oven to 375 degrees F and make the Rum Syrup.
• Bake the cake for about 30 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan. Pour all of the Rum Syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
• Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with Whipped Cream piped into the middle of the cake plus an extra bowl on the side.
• Place the sugar and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heat-proof measuring cup and allow to cool. Add the rum and vanilla and set aside.
• Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!

CLASSIC FRENCH RUM BABA (BABA AU RHUM) RECIPE

Steps:

• Gather the ingredients.
• Stir the yeast and the warm water together in a large bowl and allow the yeast to dissolve for 5 minutes. Lightly beat the eggs into the yeast and water.
• In a small bowl, mix the flour, sugar, citrus zests, and salt together. Stir the mixture into the yeast and eggs.
• Work the mixture in the bowl with a spatula until it holds together. On a very lightly floured surface, knead the dough with the softened butter until it becomes soft and elastic, about 5 minutes. The dough will be very sticky.
• Transfer the dough to a large bowl, cover the dough, and allow it to rise until it doubles in size, about 1 hour.
• Meanwhile, soak the raisins or currants in 3 tablespoons of rum.
• Once the dough has doubled, fold the rum-soaked fruit into it.
• Grease the baba molds and divide the dough evenly among them. Position a rack in the center of the oven and heat to 400 F. Cover the molds and allow the dough to rise until the dough has just started to rise above the molds' edges, 30 to 45 minutes.
• Uncover the babas and bake them until they turn golden brown and begin to pull away from the sides of the molds, 20 to 25 minutes
• Immediately remove the babas from the molds and allow them to cool on a wire rack while you make the rum syrup.
• Gather the ingredients.
• In a medium saucepan set over medium heat, bring the water and sugar to a boil until the syrup has thickened, 5 to 10 minutes.
• Remove the syrup from the heat and stir the rum and vanilla extract into the mixture.
• Place the babas into the hot rum syrup in batches, turning them several times, allowing them to soak up the syrup. They will swell and absorb most of the syrup. Continue to soak the babas until all the syrup is used.
• Carefully transfer each baba onto a dessert plate and brush with a generous amount of warmed apricot preserves.
• Garnish the babas au rhum with vanilla Chantilly cream to serve.

NADA'S BABA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 liter baba pan OR a 9 inch Bundt pan.
• In a large bowl, combine eggs, oil, superfine sugar and vanilla sugar. Beat on high speed for about 5 minutes. Beat in flour. Reserve approximately 1/4 cup of batter and set aside. Pour remaining batter into prepared pan. Mix cocoa into reserved batter. Drop by spoonfuls onto the batter in the pan. Using a skewer or the tip of a knife, swirl the two batters to achieve a marbled effect.
• Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

BABA AU RHUM

Steps:

• In a large stainless steel bowl, dissolve yeast in milk. Place over medium heat, and stir just until milk is warm. Remove from heat, and stir in 1/4 cup flour. Cover, and set aside in a warm place to rise 20 minutes, until spongy.
• Use 1 tablespoon butter to grease 8 half-cup baba molds, a 6-cup ring mold or a Bundt pan. Place molds on baking sheet.
• Beat remaining butter in a mixer or food processor. Beat in 2 tablespoons sugar and 2 tablespoons flour. Beat in eggs, 1 at a time.
• Whisk mixture into yeast sponge. Beat in remaining flour to make a thick doughlike batter. Spoon batter into molds. Set aside to rise about 30 minutes, until dough reaches just above tops of individual molds and barely to top of single large mold.
• Preheat oven to 350 degrees. While babas rise, combine remaining sugar with 2 cups water in a saucepan; bring to a boil. Remove from heat. Stir in orange zest. Allow to cool to room temperature. Stir in 1/2 cup rum.
• Bake individual babas about 20 minutes, larger baba about 40 minutes, until nicely browned on top.
• When babas are baked, remove from oven and unmold. Dip babas into syrup, turning to saturate; place large ring in a large baking dish, and pour syrup over it. Cool on rack placed over a baking pan to catch drips. Strain jam into saucepan, and heat until quite warm. Brush on cooled babas.
• Split vanilla bean, scrape seeds into cream; whip cream, and chill. To serve, split babas lengthwise, spoon a tablespoon of the remaining rum on each portion, and top with whipped cream. For single baba, fill center of ring with whipped cream and add rum as each portion is cut.

TIRAMISU BABAS

Steps:

• To make syrup, in a small saucepan, bring water, sugar and instant coffee to boil, stirring to dissolve sugar.
• Remove from heat and add rum or brandy.
• Set aside.
• To make babas, coat 3 (12-count) mini muffin tins with nonstick cooking spray.
• In bowl of food processor, combine flour, sugar, yeast and salt; pulse to blend.
• Add eggs and process until combined.
• In microwave-safe cup or bowl, combine butter and water.
• Microwave on high power for 1 minute or until water is hot and butter is just beginning to melt.
• Stir until butter is completely melted and mixture feels fairly hot, between 125°F-130°F on instant-read thermometer.
• Add to flour mixture and process for 1 full minute (batter will be soft).
• Fill each muffin cup halfway full with 1 Tablespoon of batter.
• Let stand in warm place until batter has risen even with tops of cups, about 20 minutes.
• When babas are nearly risen, preheat oven to 400-degrees.
• Bake for 8-10 minutes or until well browned.
• Let cool briefly, the cut each baba in half and brush cut surfaces generously with coffee syrup.
• Continue until all of syrup is used.
• Spread 1 half of each baba with about 1 1/2 teaspoons mascarpone and press halves back together.
• Dab a tiny bit of mascarpone in the center of each baba top, then press an espresso bean in place to garnish.
• Arrange on platter and serve.
• Note: Babas can be made up to 2 days ahead, covered and refrigerated until serving time.

BABA

Steps:

• Prepare Baba:
• Mix all the ingredients without the butter and then beat with a wooden spoon for about 15 minutes. When the dough starts to unstick from the spoon, add the melted butter. Mix.
• Cover the dough with a cloth and let it rise. When the volume doubles spread the dough halfway up the 4 buttered moulds. Make sure that the dough is evenly spread and than leave it to rise in a warm area (86 - 95°F). The Baba should slightly overflow the moulds.
• Cook it in the oven for 25 minutes at 392 - 400°F. The cooking time can depend on the size, color, and desired moistness of the Baba. Turn out the Babas as soon as they are cook.
• Make syrup and cream:
• Mix all the syrup ingredients and bring to boiling point. Leave to infuse. Place the Babas in the syrup and leave to soak for about 40 minutes. Verify that they are well soaked, and then place them on a grid to let them drip for about 5 minutes.
• Slice the vanilla pod in two lengthwise and scrape out the grains that will be mixed in with the cream.
• Beat the vanilla grains with the sugar and cream to obtain a Chantilly.
• Put the Baba on a plate and glaze with the apricot coating.
• Serving at the table, cut the Baba in two (lengthwise) and pour on the rum according to you taste. Served it with the Chantilly cream.

BABA AU RHUM

Steps:

• Prepare the dough: Put yeast and sugar in a medium bowl and stir in ¼ cup lukewarm water. Leave for 10 minutes, until mixture is bubbly. Add eggs and salt to the yeast mixture, and whisk together.
• In a medium mixing bowl, work the butter into the flour until the mixture resembles wet sand. Add the egg-yeast mixture and drained raisins, and beat with a wooden spoon, mixing well to make a soft, sticky dough. (Alternatively, prepare the dough in a stand mixer.) Cover bowl and let dough rise in a warm place until doubled, about 1 hour.
• Butter 2 mini-muffin tins or 12 mini ramekins. Uncover dough, dust lightly with flour and turn out onto a clean work surface. Add flour as necessary to make dough manageable and knead lightly to make a large, slightly sticky ball. Cut the dough into 12 pieces of equal size (about 2 ounces/55 grams). Dust each with flour, roll each into a ball and place in muffin tins or ramekins. Cover loosely and let rise until doubled, about 30 minutes.
• Meanwhile, make the syrup: Put honey, sugar, cinnamon, cloves, cardamom and orange zest in a medium saucepan. Add 1 1/2 cups/360 milliliters water and bring to a boil, stirring to dissolve. Lower heat to a gentle simmer and cook for 10 minutes. Stir in vanilla and rum, turn off heat and let syrup cool to room temperature.
• Heat oven to 375 degrees. Bake babas until lightly browned on top, 15 to 20 minutes. Turn babas out of their molds and onto a baking sheet, and return to the oven for 5 minutes to brown all over, as necessary. Remove and cover babas with a clean towel to keep them soft. (Store, cooled, in an airtight container at room temperature if making in advance.)
• About 2 hours before serving, place babas, top-side down, in a deep baking dish. Pour syrup over and let soak. Turn babas over a few times in syrup - they should get quite soggy.
• Prepare the whipped cream: With a whisk, hand-held beaters or in a stand mixer, whip cream to very soft peaks. Add sugar and whip lightly, leaving mixture soft.
• To serve, place one or two babas in a low soup plate. Spoon over a little more syrup, and splash on about a tablespoon of rum. Serve a big spoonful of whipped cream on the side. If desired, garnish with a strip of orange zest, plucked from the syrup.

BABA'S 1/2 HOUR PUDDING

Steps:

• In a casserole dish add, sugar,flour,baking powder, and soda mix with a fork to blend then add milk. Stir until everything is incorporated.
• In a seperate bowl mix water, sugar, and nutmeg.
• Using a large spoon pour the water mixture over the spoon and onto the dough mixture gently so as not to disurb the dough.
• Place in oven and bake for 1/2 hour. Cake will bake and rise above the sauce mixture.