Orange and rum babas with strawberries
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 140 | grams | Waitrose Soft Light Brown Sugar; (5oz) |
| 150 | millilitres | Water; (5fl oz) |
| Juice and zest of a small orange | ||
| 45 | millilitres | Dark rum; (3tbsp) |
| 85 | grams | Butter; (3oz) |
| 45 | millilitres | Warm milk; (3tbsp) |
| 2 | Eggs; (medium), lightly | |
| ; beaten | ||
| 175 | grams | Waitrose Strong Bread Flour; (6oz) |
| 1 | pinch | Salt |
| 5 | millilitres | Caster sugar; (1tsp) |
| 5 | millilitres | Hovis Fast-acting Yeast; (1tsp) |
| Vegetable oil | ||
| Strawberries to decorate | ||
Directions
THE RUM AND ORANGE SYRUP
THE BABAS
To make the syrup, put the sugar and water into a pan and stir over a low heat until the sugar has dissolved. Add the orange juice and zest.
Simmer 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 tins 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 200ºC, 400ºF, gas mark 6 for 20 minutes or until golden. When the babas are cool transfer to a suitable dish and drench with the syrup.
Decorate with slices of strawberry.
Converted by MC_Buster.
NOTES : Babas are spongy yeast cakes drenched in rum and orange syrup.
Serve them cold with strawberries, dollops of cream or crŠme fraîche.
Converted by MM_Buster v2.0l.