Rum baba recipe
A boozy dessert soaked in a fragrant rum mixture.
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Cooking tools:
- Hand mixer
- Silicone baba mold
- Mason jar
- Kitchen scale
- Mixing bowl
- Baking sheet
- Oven
- Stove
- Saucepan
- Peeler
- Paring knife
- Measuring spoon
- Spoon
- Refrigerator
- Plate
Ingredients
- 140 g pasta (pastry) flour, preferably Italian type ’00'
- 2 1/2 tsp fresh yeast or 1 teaspoon fast action dried (active dry) yeast
- 1 pinch salt
- 1 tsp honey
- 45 g butter, softened
- 3 eggs
- 1 unwaxed orange
- 1 vanilla pod (bean)
- 250 g caster (superfine) sugar
- 1 cinnamon stick
- 1 star anise
- 1 tbsp rum
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