Mai Tai Rum Babas
A decadent twist on traditional rum babas, infused with citrus and both dark and white rum in the style of a Mai Tai cocktail. These light yeasted cakes are soaked in a citrus-rum syrup and topped with whipped cream and lime zest.
Ingredients
- •1 tbsp Oil, for greasing
- •75 ml whole milk
- •100 g butter, cubed
- •225 g all-purpose flour
- •25 g superfine sugar
- •1 packet fast-acting dried yeast
- •½ tsp table salt
- •2 whole eggs, beaten
- •1 orange orange zest
- •2 lime lime zest
- •300 g caster sugar
- •1 orange orange juice
- •2 lime lime juice
- •200 ml dark rum
- •100 ml white rum
- •200 ml heavy cream
- •1 lime lime zest
- •equipment
Cooking Instructions
- 1.
Grease the savarin molds or 8 holes of the muffin tin with oil and set to one side.
5 min
- 2.
Pour the milk into a small saucepan and add the butter. Heat gently over a low heat until the butter has melted, then remove from the heat and allow to cool to room temperature.
15 min
- 3.
Place the flour in a large mixing bowl or the bowl of a stand mixer and add the sugar and yeast to one side and the salt to the other. Make a well in the center and pour in the lukewarm milk and butter and the beaten eggs. Stir until a soft, sticky dough forms then beat in the orange and lime zest.
10 min
- 4.
Knead the dough in the bowl for 10 minutes until it is smooth and elastic. Alternatively, knead the dough using a stand mixer fitted with the dough- hook attachment for 5 minutes. Cover the bowl with cling film or a damp tea towel and leave the dough to rise at room temperature for 1-3 hours until doubled in size.
180 min
- 5.
When the dough has risen, knock it back in the bowl and divide it into 4 equal sausage shapes or 8 round pieces (depending on which tins you are using). Place the dough in the tins and cover with oiled plastic wrap, then leave to rise at room temperature for 1 hour or until the dough has risen above the top of the tins.
60 min
- 6.
Preheat the oven to 400°F/200°C/180°C fan/gas 6. Bake the babas for 20 minutes if using savarin moulds, or 15 minutes if you have used a muffin tin, until golden brown all over.
20 min
- 7.
While the babas are cooking, make the soaking syrup. Place the caster sugar in a saucepan and pour in the orange and lime juices. Heat over a low heat, stirring all the time, until the sugar has dissolved, then turn up the heat and simmer for 2 minutes until the mixture has thickened slightly. Remove from the heat and stir in the rum.
10 min
- 8.
When the babas are cooked, remove them from the oven and allow to cool for 10 minutes then remove from the tins. Pour a small amount of syrup into the bottom of the empty tins, then return the babas to the tins to soak up the syrup. Spoon some of the remaining syrup over the babas and leave to cool.
20 min
- 9.
When you are ready to serve, turn the babas out on to plates and drizzle over the remaining syrup. Whip the cream into soft peaks and pipe it on to the top of the babas then sprinkle them with lime zest.
10 min
