Name: Rum Babas
Yield: Yield: 8 Portions
Cuisine: Italian
Ingredients: 4 fl oz/120 mL milk, warm; 12 oz/340 g bread flour; 11 fl oz/330 mL water; 4 fl oz/120 mL dark rum; 1 pinch salt; 1½ tsp/5 g active dry yeast; 6 fl oz/180 mL melted butter, cooled; 1 tsp/5 mL vanilla extract; 1 lb/454 g sugar; 1 lb/454 g apricot jam, heated, strained; 2 fl oz/60 mL lemon juice

Preparation info

Yield:
8
Portions

Difficulty
Medium

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

Dough

4 fl oz/120 mL milk, warm
1½ tsp/5

Method

For the dough, combine the milk and the yeast in a stand mixer with a paddle and allow to rehydrate for 10 seconds. Add 3 oz/85 g of the bread flour and allow the mixture to proof until frothy, 10 to 15 minutes.
Add the remaining flour, the salt, butter, and vanill