Rum Babas - Traditional (Savarins)
Ingredients
| Weight/ Volume |
Ingredients | |
|---|---|---|
| FERMENT 30 MINUTES | ||
| 150g | Laucke Wallaby Bakers Flour | ⅞ cup |
| 300g | Water (tempered to 40 Deg C) | 1⅕ cups |
| 25g | Sugar | 2 tbsp |
| 30g | Laucke Wallaby Dry Yeast | 2½ tbsp |
| DOUGH | ||
| 300g | Whole Egg | 5 eggs |
| 500g | Laucke Wallaby Bakers Flour | 3⅘ cups |
| 2g | Laucke Wallaby Improver | ¾ tsp |
| 300g | Melted Butter | 1¼ cups |
| FRUIT | ||
| 250g | Currants (not normally added to Savarins) | 1⅛ cups |
| SYRUP | ||
| 750g | Water (boiling) | 3 cups |
| 600g | Sugar | 2 cups |
| Oranges Washed and Sliced | 2 | |
| Lemon Washed and Sliced | 1 | |
| 200g | Dark Rum | ⅘ cup |
Method
Mix the flour, water, sugar and yeast for the ferment well together in a machine mixing bowl with the beater or paddle fitted. This will not produce the best product if mixed by hand. Let sit for 30 minutes.
Add the dough ingredients in order starting with the eggs and blend in on slow speed adding the next ingredient after the current one has mixed in. So next, add the flour and Wallaby improver together followed by the butter which will take a minute or two to mix in.
Mix the very soft dough on high speed until it becomes very shiny and begins adhering to the paddle / beater leaving the sides of the bowl clean. This may take up to 10 minutes.
Mix in the currants on slow speed until well dispersed.
Turn on your oven to 180 Deg C.
Prepare oiled muffin trays. Using a plastic scraper remove enough dough to half fill each cup. It may be easier to use two scrapers using the second to get the dough into the cup off the first scraper.
Place in a warm environment and allow to rise until just above the top of the muffin cups.
Bake for at least 20 minutes or until nicely browned on top.
Remove gently from the pans onto cooling wires until slightly cooled.
Make up syrup by dissolving the sugar in the boiling water. Wash the oranges and Lemon and slice them up roughly. Squeeze them into the syrup and then drop the slices into the syrup and mash up just a little. Pour the rum in and stir.
Take each Baba and submerge it into the syrup for about 2 – 3 seconds and place on a draining wire.
1Once they have drained transfer the “RUM” Babas into large patty pans.
Take a sharp knife and slice the Babas down the centre being careful not to cut right through.
Whisk some fresh cream and pipe it into the split in the Babas and then dust liberally with icing sugar.
Ready to impress your family and friends. Try not to eat too many.
Helpful Hints
- This product can be made and frozen without having been soaked. When used, allow to defrost and then soak and fill with cream or as desired. To make Savarins simply leave the currants out and place about ⅓ of the dough evenly in 3 oiled Savarin tins.
- The full mix would make approximately 36 Rum Babas.
