Rum Baba. Photo / Babiche Martens
Serves 6
• 1½ Tbsp dry yeast
• 2 Tbsp warm water
• 2 eggs, lightly beaten
• 2 Tbsp sugar
• 2 Tbsp rum
• 1 cup flour
• 1 tsp orange zest
• ½ tsp salt
• ½ cup butter, softened
• ½ cup raisins
• 3 Tbsp rum
Syrup
• 1½ cups water
• 1 cup sugar
• ¼ cup orange juice
• ½ cup rum
• 1 tsp vanilla
• ¼ cup apricot jam
1. Mix the yeast and warm water and let it rest for a few minutes until it starts to froth.
2. Stir in the eggs, sugar and first quantity of rum. Mix in the flour, zest and salt with a wooden spoon. Knead in the softened butter, a bit at a time, until soft and elastic. Place in a clean bowl in a warm place until it doubles in size, about 1 hour.
3. Soak the raisins in the second quantity of rum.
4. Set an oven to 200C. Grease six -cup moulds.
5. Knead the dough a few times, then add the raisins.
6. Divide the dough among greased moulds. Cover and allow to rise again for 45 minutes, or until the dough has doubled again.
7. Place in the hot oven for 20-25 minutes until babas are just starting to let go of the sides.
8. Remove from the oven, remove from the moulds and allow to cool on a rack.
9. In a small pot, make syrup. Mix the water, sugar and juice. Bring to the boil for a few minutes until thickened slightly. Remove from the heat and add the rum and vanilla. Before serving, soak the babas in the syrup, handling with care. Place on a plate.
10. Melt the jam just before serving and glaze the babas. Accompany with cream or creme fraiche.
- VIVA
The Nightglow will take place on March 22 in Hamilton.