Ginger Baba Au Rhum Recipes

BABA AU RHUM

Steps:

• Dissolve yeast in the milk in a large bowl.
• Stir in 1/2 cup flour.
• Cover and set aside in a warm place to rise for 30 minutes.
• Meanwhile, beat 7 Tablespoons of the butter in an electric mixer or in a food processor.
• Beat in 2 Tablespoons sugar and 2 Tablespoons flour.
• Beat in the eggs, one at a time.
• Beat the remaining flour into the risen yeast mixture, then beat in the butter-egg mixture to make a thick, cake-like batter.
• Grease an 8-inch Bundt pan with the remaining tablespoon of butter, taking care to leave no part of the pan ungreased, and spoon the batter into the mold.
• It should fill it halfway.
• Cover with a cloth and set aside to rise until the dough reaches the top of the mold.
• Heat the oven to 350 degrees.
• Bake the baba for about 40 min.
• until nicely browned on top.
• While the baba is baking, combine the remaining sugar with the water in a saucepan and boil until syrupy and reduced to 3 cups.
• Remove from heat and stir in rum.
• Remove baked baba from oven and spoon rum syrup over it, saturating completely.
• Cool 45 minutes.
• Unmold.
• Decorate with candied fruits and whipped cream.

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!

BABA AU RHUM

Steps:

• Dissolve the yeast in the milk in a large bowl. Stir in a half cup of the flour. Cover and set aside in a a warm place to rise for 30 minutes.
• Beat seven tablespoons of the butter in an electric mixer or in a blender. Beat in two tablespoons of the sugar and two tablespoons of the flour. Beat in the eggs, one at a time.
• Beat the remaining flour into the risen yeast mixture, then beat in the butter and egg mixture to make a thick dough-like batter. Butter a large baba or savarin mold or a bundt pan with the remaining butter and spoon the batter into the mold. It should fill it halfway. Cover with a clean cloth and set aside to rise until the dough reaches the top of the mold.
• Preheat oven to 350 degrees.
• Bake baba for about 40 minutes, until nicely browned on top.
• While the baba is baking, combine the remaining sugar with the water in a saucepan and boil until syrupy and reduced by half. Remove from heat and stir in the rum.
• When the baba is baked, remove it from the oven and carefully spoon the rum syrup over it, allowing it to saturate the cake completely.
• Cool completely. Unmold and decorate with candied fruits before serving.

BABA AU RHUM (RUM BABA) BY INA GARTEN (BAREFOOT CONTESSA)

Steps:

• Make the rum syrup:.
• Place the sugar, lemon juice and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heatproof measuring cup and allow to cool. Add the rum and vanilla and set aside.
• Make the whipped cream:.
• 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 overheat, or you'll end up with butter!
• Make the baba:.
• Combine the currants, lemon zest and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 X 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°F (46°C) 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 and zest (empty the rum remaining into the prepared syrup), 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°F (190°C) and make the rum syrup. Bake the cake for about 50 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.

GINGER BABA AU RHUM

Steps:

• Sift flour and salt into large bowl. In smaller bowl, combine warmed milk (110 degrees), 4 teaspoons granulated sugar, and yeast. Let sit 5 minutes until foamy; stir. With wooden spoon, combine yeast mixture into flour. Add 1 egg, lightly beaten, and butter. Stir 5 minutes; dough will still be sticky. Cover; set in warm place 45 minutes, until doubled.
• Meanwhile, heat oven to 425 degrees. Beat dough with wooden spoon to remove air bubbles, adding 1 to 2 tablespoons flour if needed. Turn out dough onto lightly floured board. Form into 1-inch balls with lightly floured hands. Place dough in well-buttered 1-inch-by-2-inch molds. Cover, and let proof 10 minutes. Whisk remaining egg with 1 tablespoon water. Brush the baba au rhum with the egg glaze, and sprinkle with sugar crystals. Bake about 10 minutes, until golden.
• Meanwhile combine remaining 1 cup granulated sugar, 3/4 cup water, rum, and ginger in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Cook 5 minutes more. Set aside to steep. When baba are golden brown, remove from oven. Strain syrup into a large bowl. Turn baba out of pan and into syrup to soak. May be made up to this point 3 to 4 hours ahead. Serve baba in syrup at room temperature.