Babas au Rhum with Crème Fraiche © llizard aka ejm 2000,2001,2002

Ingredients for 12 babas

    Savarin Dough:
1/3 c tepid milk
2 tsp active dry yeast
2 Tbsp sugar
2 Tbsp butter
2 eggs
1¼ c all purpose unbleached flour
    Rum Syrup:
1 c sugar
½ c water
½ c medium dark rum

  1. Make the babas (Savarin): Combine yeast and tepid milk (do the baby bottle test on your wrist) and let it sit in a no draught area for 10 or 15 minutes until it froths.
  2. Cream sugar and butter together. Beat in eggs.
  3. Add flour gradually to egg mixture and beat well. The dough should be almost like a thick smooth icing.
  4. Put about 1 or 2 Tbsp of the dough into 12 buttered muffin tins until each tin has the same amount of dough. Put the tin in a plastic bag and let the dough rest until it doubles in size. (about an hour)
  5. Bake at 400F for about 15 or 20 minutes or until dark brown and springy to the touch. Allow to cool.
  6. Make the rum syrup: Boil water and sugar for about 7 - 10 minutes. Empty into a glass bowl and let it cool slightly before adding the rum.
  7. When all of this mixture cools, add the cooled baked babas. Let them soak up the syrup. If you feel you need more syrup, cook up another batch.
Crème Fraiche

Ingredients Preparation