Rum Baba

Cook Time 3.5 hours

Servings 15

Ingredients

125g Flour
2g Sea Salt
5g Caster Sugar
8g Yeast
2 Eggs (100g approx)
10ml Water
40g Unsalted Butter

Syrup
180g Raw Sugar
360ml Water
2 Vanilla Beans
½ Lemon, Zested
1 Orange, Zested
50ml Rum

Chantilly Cream
600g Fresh Cream, 35% Fat
60g Caster Sugar
3 Vanilla Beans

Method

Combine the flour, salt, sugar, yeast, eggs and water in a mixer with the paddle attachment. Mix until you create a smooth dough. Remove from the mixer and cover the bowl with a damp cloth and place in a warm spot to ferment for at least 20 minutes or until the dough has doubled in size. Place the dough back in the mixer and add the slightly melted butter and mix until all the butter is fully incorporated. Place the dough on a floured table surface and roll into a rough tube shape. Cut and weigh 15g portions. Grease 150g glass jars with some melted butter and place the weighed portion of the dough into each jar. This should fill approximately ¼ of the jar.
Once all the jars are filled, spray a mist of water into each one and let it ferment for up to an hour and a half in a warm place until it doubles in size. You can place a warm tea towel on top to speed up the process.
Bake at 180°C for 15 minutes.

Syrup
Boil the sugar and water with the cut and scraped vanilla bean and add the lemon and orange zest. Once the sugar has dissolved add the rum.

Chantilly Cream
Whisk the cream in a mixer and add in the caster sugar and cut and scraped vanilla beans. Whisk until a soft peak forms.

Assembly
Deposit the syrup directly over the baked baba in the jar until the syrup comes halfway up the jar. Then sit the baba for one hour at room temperature to absorb the syrup before piping the Chantilly cream on top.