BABA/SAVARIN DOUGH
A rum baba or baba au rhum is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings (about a 5 cm tall, slightly tapered cylinder) but sometimes can be made in larger forms similar to those used for Bundt cakes.
Ingredients
Milk, scalded and cooled 4.25 oz (1 tsp)120 g
Yeast, instant 0.25 oz (1 tsp)8 g
Bread flour 2.55 oz (1 tsp)75 g
Eggs 5.25 oz (1 tsp)150 g
Bread flour 7.55 oz (1 tsp)225 g
Sugar 0.25 oz (1 tsp)8 g
Salt 0.25 oz (1 tsp)4 g
Butter, melted 4.25 oz (1 tsp) 120 g
PROCEDURE
MIXING
Sponge method
1. Make a sponge with the first 3 ingredients. Ferment until double.
2. Using the paddle attachment, gradually mix in eggs and then dry ingredients to make a soft dough.
3. Beat in butter a little at a time until it is completely absorbed and the dough is smooth. Dough will be very soft and sticky.
MAKEUP AND BAKING
1. Fill greased molds half full.
Average baba molds require about 2 oz (60 g).
For savarin molds (ring molds), the following are averages:5-in. ring: 5–6 oz 13-cm ring: 140–170 g7-in. ring: 10–12 oz 18-cm ring: 280–340 g8-in. ring: 14–16 oz 20-cm ring: 400–450 g10-in. ring: 20–24 oz 25-cm ring: 575–675 g2. Proof until dough is level with top of mold.
3. Bake at 400°F (200°C).
4. While still warm, soak in Dessert Syrup
flavored with rum or kirsch. Drain.
5. Glaze with Apricot Glaze . If desired, decorate with candied fruits.
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