Rum/ orange babas with strawberries
Orange and Rum Babas with Strawberries
Spongy yeast cakes drenched in rum and orange syrup.
140gsoft, light brown sugar
Juice and zest of a smallorange
3tbsp dark, Navy rum
3tbsp warm milk
2 medium eggs, lightly beaten
175g Strong bread flour
pinch of salt
1tsp caster sugar
1tsp Fast-acting yeast
Strawberries (optional) to decorate
To make the syrup, put the sugar and water into a pan and stir over a low heat, until the sugar hasdissolved. Add theorange juice and zest.Simme for 5 minutes, remove from the heat, add the rum and allow to cool.
To make the babas, melt the butter and brush the inside of six deep muffin or similar moulds.Mix the remaining butter with the warm milk and beaten eggs.
In a large bowl mix the flour, salt, caster sugar and yeast and make a well in the centre. Pour in the liquid and stir until the mixture is the consistency of a thick, smooth batter. Divide between moulds and cover with oiled clingfilm. Rest in a warm place for 1 hour until the dough has risen. Bake in the top of a preheated oven 200ēC, gas mark 6 for 20 minutes or until golden. When the babas are cool, transfer to a suitable dish and drench with the syrup.
Serve with double cream or creme fraiche and the (optional) sliced strawberries.