Recipes  

Maple-Rum Babas

  • Preparation 20 MIN
    Cooking 25 MIN
    Waiting 1 H
  • Makes 12 babas
Share

Ingredients

Babas

Syrup

Preparation

Babas

  1. Butter a 12-cup baba tin.
  2. In a bowl, combine the warm milk and the honey. Sprinkle the yeast over the mixture and let rest for 5 minutes.
  3. In another bowl, combine the flour and salt. Using a wooden spoon, mix in the yeast mixture and eggs. Stir vigorously for 2 to 3 minutes to develop the gluten. Slowly mix in the butter, stirring until the dough is smooth.
  4. Divide the dough among the baba moulds, spreading out the dough with lightly moistened fingertips, as needed.
  5. Cover with a tea towel and let rest in a warm place until the dough rises 3/4 of the way up the inside of the moulds, 60 to 90 minutes.
  6. With the rack in the middle position, preheat the oven to 400°F (200°C).
  7. Bake the babas until golden brown, about 16 minutes.

Syrup

  1. In a saucepan, bring all the ingredients to a boil, stirring until the sugar is dissolved. Boil for 1 minute.
  2. Place a wire rack on a baking sheet. Unmould the still-hot babas and soak a few of them at a time in the hot syrup for 2 to 3 minutes or until they are soaked through with syrup. Transfer to the wirerack to drain off excess syrup. Transfer to a plate and let cool. Cover with plastic wrap.
  3. Serve with whipped cream and seasonal fruit. The babas can be stored at room temperature for 2 days.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.