A scrumptious dessert full of surprises.
Rising time: 2 hours – It takes a bit of planning but it is well worth your time!
Ingredients
- 2 tablespoons milk
- 1 tablespoon sugar + 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 teaspoon active dry yeast
- 1 tablespoon lukewarm water
- 3/4 cup flour + 2 tablespoons flour
- 2 eggs
- 4 tablespoons butter, cubed
- Fruits for serving (like pineapple, lychee, orange)
- Rum Syrup: 1 cup water, 1 cup sugar, 1 cup dark rum Whipped Cream: 1 cup heavy cream, 1 tablespoon sugar
Instructions
In a small saucepan, combine the milk with 1 tablespoon sugar, salt and vanilla extract. Cook over low heat for 2 minutes. Set aside. Put the water and remaining sugar in the bowl of a stand mixer (fitted with the paddle). Sprinkle the yeast and wait about 5 minutes until bubbles appear. At low speed, mix in 1/4 cup of the flour. Mix in the milk mixture and the remaining flour. Incorporate the eggs and beat at medium speed for a couple minutes. Arrange the butter over the dough, cover with a towel and let rise for 1 hour. Butter a bundt cake pan. Beat the dough on medium speed for a few minutes and transfer the dough to the bundt cake pan. Cover with the towel and let rise for 1 hour. Preheat oven to 350F. Bake for 20 minutes. In the meantime, combine the water and sugar of the rum syrup in a saucepan and cook on medium heat for 5 minutes. Remove from heat, incorporate the rum and set aside. To make the whipped cream, combine the cream and sugar in the bowl of a stand mixer, and beat on medium speed until it thickens, about 3 minutes. Set aside. As soon as the baba is baked, transfer to a large plate and gently pour the syrup all over. Decorate with fruit slices and serve with whipped cream.
