8 Recipes to Master Enriched Dough: Babas au Rhum

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

rum

🥗Healthier: non-alcoholic rum extract

💰Cheaper: spiced rum

Non-alcoholic extract provides flavor without alcohol

Cut 4 strips of orange peel.

In a saucepan, combine 1 cup sugar, 3 tablespoons orange juice, and 1/2 cup water. Cook for 3 to 5 minutes until the sugar dissolves and thickens slightly.

Remove the orange peel from the syrup and add rum to the mixture. Cool to room temperature.

Chop the orange peel finely to add to the dough.

In a mixing bowl, whisk together eggs and 1/4 cup water.

In another bowl, combine all-purpose flour, yeast, salt, and 2 tablespoons sugar. Mix briefly.

Add the egg mixture to the dry ingredients and mix until a sticky dough forms, about a couple of minutes.

Incorporate butter into the dough one pat at a time, mixing for 7 to 10 minutes until the dough is shiny and holds a rope.

Add the chopped orange zest to the dough and mix for about a minute to incorporate.

Cover the dough with plastic wrap and let it rise at room temperature for about 1 to 1.5 hours until doubled in size.

Generously butter 4 muffin cups in a baking pan, leaving the middle open.

Oil your hands and fill the muffin cups with dough about 2/3 full, using a spoon to help if needed.

Cover the filled muffin cups with plastic wrap sprayed with cooking spray and let them rise for 30 to 40 minutes.

Preheat the oven and bake the babas for 16 to 18 minutes until golden brown.

Let the babas cool in the pan for about 5 minutes, then transfer to a cooling rack for another 5 minutes.

Brush the warm babas with the orange rum syrup to infuse flavor.

Whip 1 cup of heavy cream with the orange rum syrup until soft peaks form.

Cut the babas in half, cut side up, and drizzle about a tablespoon of orange rum syrup on each half. Top with whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens