BABÀ 🍞🥃🥴 borrachito SUPER HÚMEDO con ron | 🔺 LOS BARONI cursos de pastelería online

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: white rum

Rum extract provides flavor without alcohol.

Start by preparing a sponge with 60 grams of flour, 35 ml of water, 5 grams of sugar, and 10-15 grams of yeast.

Knead the sponge mixture by hand until smooth and well developed.

Cover the sponge and let it rise for approximately 30 minutes to 1 hour, depending on room temperature.

Prepare the second dough by adding 200 grams of flour and 80 grams of butter to the risen sponge.

Incorporate 2 eggs into the mixture, then slowly add the remaining eggs while kneading.

Add lemon zest and 35 grams of honey (if it’s firm, warm it in a microwave or bain-marie).

Continue kneading until the dough is well mixed and begins to detach from the walls of the mixer.

Switch from the dough hook to the mixing paddle and incorporate butter in pieces as the dough becomes more liquid.

Divide the dough into 20 portions and roll them into balls.

Grease mignon molds with butter and flour, then place the dough balls inside.

Cover the molds and let the dough rise for 1.5 to 2.5 hours, depending on ambient temperature.

Preheat the oven to 210-220°C (410-428°F).

Bake the babàs for approximately 8 minutes until golden brown.

While baking, prepare the syrup by boiling 1.2 liters of water with 600 grams of sugar and lemon or orange peel.

Once boiling, add 200 milliliters of rum to the syrup and remove from heat.

After baking, let the babàs cool slightly, then soak them in the syrup, ensuring they are submerged for even soaking.

Cool the babàs upside down to ensure they absorb syrup evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens