Rum Babas - James Martin Chef
This is Richard Bertinet's recipe for Rum Babas! Soaked in orange and rum syrup, topped with citrus peel and paired with whipped cream!
Ingredients
- 150g strong bread flour
- 15g fresh yeast
- 150ml warm milk
- 4 medium eggs
- 150g butter at room temperature, plus a little extra for greasing the moulds
- 50g caster sugar
- ½ teaspoon salt
- 125ml warm milk
- 400g strong bread
- grated zest of 1 orange
- 1 orange
- 1 lemon
- 800g sugar
- 500ml water
- 200ml rum
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