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Ginger Baba Au Rhum
Recipe Summary
Yield: Makes about 20 mini baba
Ingredients
Ingredient Checklist
1 cup all-purpose flour, plus extra if dough gets sticky
Pinch of salt
1/4 cup milk
1 cup plus 4 teaspoons granulated sugar
1/4 ounce instant yeast
2 large eggs
3 tablespoons unsalted butter, melted, plus extra to coat molds
4 teaspoons large crystal sugar
6 tablespoons rum
1 one-inch piece fresh ginger, peeled, cut into four pieces
Gallery
Ginger Baba Au Rhum
Recipe Summary
Yield: Makes about 20 mini baba
Gallery
Ginger Baba Au Rhum
Ginger Baba Au Rhum
Ginger Baba Au Rhum
Recipe Summary
Yield: Makes about 20 mini baba
Recipe Summary
Yield: Makes about 20 mini baba
Yield: Makes about 20 mini baba
Makes about 20 mini baba
Ingredients
Ingredients
- 1 cup all-purpose flour, plus extra if dough gets sticky
- Pinch of salt
- 1/4 cup milk
- 1 cup plus 4 teaspoons granulated sugar
- 1/4 ounce instant yeast
- 2 large eggs
- 3 tablespoons unsalted butter, melted, plus extra to coat molds
- 4 teaspoons large crystal sugar
- 6 tablespoons rum
- 1 one-inch piece fresh ginger, peeled, cut into four pieces
Directions
Sift flour and salt into large bowl. In smaller bowl, combine warmed milk (110 degrees), 4 teaspoons granulated sugar, and yeast. Let sit 5 minutes until foamy; stir. With wooden spoon, combine yeast mixture into flour. Add 1 egg, lightly beaten, and butter. Stir 5 minutes; dough will still be sticky. Cover; set in warm place 45 minutes, until doubled.
Meanwhile, heat oven to 425 degrees. Beat dough with wooden spoon to remove air bubbles, adding 1 to 2 tablespoons flour if needed. Turn out dough onto lightly floured board. Form into 1-inch balls with lightly floured hands. Place dough in well-buttered 1-inch-by-2-inch molds. Cover, and let proof 10 minutes. Whisk remaining egg with 1 tablespoon water. Brush the baba au rhum with the egg glaze, and sprinkle with sugar crystals. Bake about 10 minutes, until golden.
Meanwhile combine remaining 1 cup granulated sugar, 3/4 cup water, rum, and ginger in small saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Cook 5 minutes more. Set aside to steep. When baba are golden brown, remove from oven. Strain syrup into a large bowl. Turn baba out of pan and into syrup to soak. May be made up to this point 3 to 4 hours ahead. Serve baba in syrup at room temperature.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Ginger Baba Au Rhum
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Reviews:
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All Reviews for Ginger Baba Au Rhum
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
