Rum mini Baba
1 person
01h 00
Ingredients
- 90 g flour
- 5 g dry yeast
- 50 ml warm milk
- 1 egg
- 10 g sugar
- 40 g melted butter
- 1 pinch of salt
- For the rum syrup:
- 75 ml water
- 37 g sugar
- 2 cl rum
Method
- Sift the flour into a bowl and make a hole in the centre.
- Dissolve the yeast in the warm milk and pour into the hole in the flour. Blend with the flour, cover and let the batter ferment for 15 minutes.
- Beat the egg with the sugar until foamy, add the salt. Melt the butter and add to the egg mixture.
- Add this to the fermented batter and blend together (the batter should be liquid in texture).
- Cover and allow to ferment for 10 minutes. Half-fill the moulds with the batter, cover and allow to ferment for 15 minutes.
- Bake in the over at 210ºC for 10-15 minutes. Turn out while warm and place the babas on a rack to cool.
- For the syrup: Cook all the ingredients together for 3 minutes, pour the syrup over the warm babas until they are completely soaked
Products you will need
