BABA AU RHUM (RUM BABA) BY INA GARTEN (BAREFOOT CONTESSA)
I love so many of Ina Garten's recipes - I have seldom been let down. This is one fantastic baba recipe, nice and boozy without being overwhelming. I have adapted it slightly to serve my love of citrus. Prep time does not include rising time. From Barefoot in Paris book.
Provided by evelynathens
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Make the rum syrup:.
- Place the sugar, lemon juice and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heatproof measuring cup and allow to cool. Add the rum and vanilla and set aside.
- Make the whipped cream:.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overheat, or you'll end up with butter!
- Make the baba:.
- Combine the currants, lemon zest and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 X 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115°F (46°C) and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.
- With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.
- Drain the currants and zest (empty the rum remaining into the prepared syrup), fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.
- Meanwhile, preheat the oven to 375°F (190°C) and make the rum syrup. Bake the cake for about 50 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan.
- Pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.
- Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with whipped cream piped into the middle of the cake plus an extra bowl on the side.
Nutrition Facts : Calories 656.5, Fat 31.5, SaturatedFat 19.1, Cholesterol 154.8, Sodium 173.8, Carbohydrate 78, Fiber 1.4, Sugar 48.7, Protein 6.8
BABA AU RHUM (RUM CAKE)
Make and share this Baba Au Rhum (Rum Cake) recipe from Food.com.
Provided by cookiecutter _
Categories Dessert
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Butter a 10 inch Bundt or tube pan.
- Sprinkle yeast over 1/4 cup warm water in a small bowl and let stand 1 minute (or until creamy) then stir until dissolved.
- In a large mixing bowl beat the eggs and zest until blended. Beat in flour, 3 tablespoons sugar and salt. Add yeast and butter and beat until well blended.
- Scrape dough into the buttered pan and cover with plastic wrap. Let stand in a warm place for 1 hour (dough should double in size).
- Preheat oven to 400 degrees F.
- Bake cake for 30 minutes or until golden (a cake tester [whatever that is] should come out clean when inserted in the center). So like I said, until golden.
- Invert cake on a wire rack and let cool 10 minutes. Set the pan aside.
- For the syrup:
- Combine 2 cups sugar and 2 cups water in a medium saucepan and bring to a boil, stirring until sugar is dissolved. Stir in the rum. Remove from heat and set aside 1/4 cup of the syrup.
- Return the cake (should still be hot) to pan and poke holes all over the surface with a skewer. Spoon the hot syrup over the cake.
- Before serving, invert cake onto a serving plate, drizzle with reserved syrup and serve with whipped cream.
Nutrition Facts : Calories 606.4, Fat 21.5, SaturatedFat 12.2, Cholesterol 204.4, Sodium 203, Carbohydrate 87.3, Fiber 1.4, Sugar 55.1, Protein 9.6
RUM BABA ( WITH THE BEST BABA SYRUP EVER)
I love Rum Baba. As with all yeast goods, patience will pay off. This syrup is amazing, it has bayleaf, cinnamon and coriander to flavour it apart from the rum. I use sultanas cos I just hate currants. They seem to burn more easily in yeast goods giving them a bitter taste. To make proper Rum Babas you need Dariole moulds but a deep muffin pan works alright. Babas can be served with whipped cream on the side.
Provided by Wild Thyme Flour
Categories Yeast Breads
Time 45m
Yield 8 rum baba, 8 serving(s)
Number Of Ingredients 15
Steps:
- Sieve flour into a bowl. Cream the yeast with some of the warm milk.
- Make a well in the dough and pour in the yeast mixture. Cover with a cloth and leave in a warm place until it ferments.
- Add the remaining warm milk, the currants and the beaten eggs. Knead well to a smooth elastic dough.
- Replace in bowl , cover with a cloth and allow to rise in a warm place.
- Add the sugar butter and salt, mix until well absorbed.
- Half fill the greased dariole moulds or deep muffin pan, and allow to rise.
- Bake in a pre-heated oven at 220 c ( 425 f) for about 20 minutes.
- Turn out when cooked. Cool slightly.
- Soak carefully in hot syrup.
- Sprinkle liberally with the rum.
- SYRUP:.
- Boil all the ingredients together and strain.
Nutrition Facts : Calories 255.4, Fat 7.2, SaturatedFat 4, Cholesterol 68.4, Sodium 82.5, Carbohydrate 40, Fiber 1.9, Sugar 18.1, Protein 5.4
BABA AU RHUM
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 20
Number Of Ingredients 11
Steps:
- Place milk and yeast in a small bowl; stir to dissolve.
- Place flour, salt, and eggs in the bowl of an electric mixer fitted with dough hook attachment; add yeast mixture and mix on low speed to combine and knead, about 5 minutes. Scrape down sides of bowl with a spatula; knead on medium speed until smooth and elastic, about 10 minutes.
- In a large bowl, mix together butter and sugar. Add a few small pieces of butter mixture to dough; with the mixer on low, add remaining butter mixture, a little bit at a time. When all the butter mixture has been added, increase speed and continue mixing until smooth, shiny, comes away from the sides of the bowl, and is elastic, 6 to 10 minutes.
- Butter a large bowl, transfer dough to prepared bowl, and cover with plastic wrap; let stand in a warm place until doubled in volume, about 2 hours.
- Lift dough from bowl and drop back into bowl to deflate; repeat process once or twice. Cover bowl and transfer to refrigerator to chill for at least 8 hours and up to overnight.
- Butter 20 5-ounce baba molds and place on a baking sheet. Divide dough into 20 equal pieces; pinch each piece of dough to form balls. Place each ball of dough into prepared molds.
- In a small bowl, whisk together egg yolk and milk. Brush dough with egg yolk mixture, reserving remaining. Spray a piece of plastic wrap with nonstick cooking spray; cover dough, cooking spray-side down, and let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
- Preheat oven to 400 degrees in a convection oven (425 degrees in a conventional oven).
- Working from the outside inward, brush each baba very lightly with reserved egg yolk mixture. Transfer molds to oven and bake until baba just begins to turn golden, about 5 minutes. Reduce temperature to 375 degrees (if using a convection oven; 400 if using a conventional oven) and continue baking until deep golden-brown and internal temperature reaches 205 degrees on an instant-read thermometer, 5 to 10 minutes more.
- Remove from oven and let cool in mold for 5 minutes. Unmold onto a wire rack and let cool completely. Poke bases of babas all over with a toothpick. Working in batches, gently drop babas into hot rum syrup, submerging completely; let soak until there are no more bubbles. Place on a rack set over a rimmed baking sheet. Repeat process with remaining baba; serve drizzled with additional rum syrup, whipped cream, and cherries, if desired.
BABA AU RHUM
A classic French dessert, baba au rhum is a syrup-soaked, soggy, boozy delight. The dough here is intentionally soft and sticky, for a light, tender result. Be sparing in adding flour, incorporating just enough to make it manageable, or refrigerate the dough, then work with it. (Chilled dough is easier to handle.) This recipe yields a dozen babas, but you can bake them all and soak only as many as you intend to serve. You can freeze any baked, unsoaked babas for up to 2 months, then prepare them a day in advance and keep them in an airtight container at room temperature. Any leftover syrup keeps indefinitely in the fridge.
Provided by David Tanis
Categories cakes, quick breads, dessert
Time 2h30m
Yield 12 small babas
Number Of Ingredients 17
Steps:
- Prepare the dough: Put yeast and sugar in a medium bowl and stir in ¼ cup lukewarm water. Leave for 10 minutes, until mixture is bubbly. Add eggs and salt to the yeast mixture, and whisk together.
- In a medium mixing bowl, work the butter into the flour until the mixture resembles wet sand. Add the egg-yeast mixture and drained raisins, and beat with a wooden spoon, mixing well to make a soft, sticky dough. (Alternatively, prepare the dough in a stand mixer.) Cover bowl and let dough rise in a warm place until doubled, about 1 hour.
- Butter 2 mini-muffin tins or 12 mini ramekins. Uncover dough, dust lightly with flour and turn out onto a clean work surface. Add flour as necessary to make dough manageable and knead lightly to make a large, slightly sticky ball. Cut the dough into 12 pieces of equal size (about 2 ounces/55 grams). Dust each with flour, roll each into a ball and place in muffin tins or ramekins. Cover loosely and let rise until doubled, about 30 minutes.
- Meanwhile, make the syrup: Put honey, sugar, cinnamon, cloves, cardamom and orange zest in a medium saucepan. Add 1 1/2 cups/360 milliliters water and bring to a boil, stirring to dissolve. Lower heat to a gentle simmer and cook for 10 minutes. Stir in vanilla and rum, turn off heat and let syrup cool to room temperature.
- Heat oven to 375 degrees. Bake babas until lightly browned on top, 15 to 20 minutes. Turn babas out of their molds and onto a baking sheet, and return to the oven for 5 minutes to brown all over, as necessary. Remove and cover babas with a clean towel to keep them soft. (Store, cooled, in an airtight container at room temperature if making in advance.)
- About 2 hours before serving, place babas, top-side down, in a deep baking dish. Pour syrup over and let soak. Turn babas over a few times in syrup - they should get quite soggy.
- Prepare the whipped cream: With a whisk, hand-held beaters or in a stand mixer, whip cream to very soft peaks. Add sugar and whip lightly, leaving mixture soft.
- To serve, place one or two babas in a low soup plate. Spoon over a little more syrup, and splash on about a tablespoon of rum. Serve a big spoonful of whipped cream on the side. If desired, garnish with a strip of orange zest, plucked from the syrup.
BABA AU RHUM
Make and share this Baba au Rhum recipe from Food.com.
Provided by CookKelly
Categories Dessert
Time 2h40m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve yeast in the milk in a large bowl.
- Stir in 1/2 cup flour.
- Cover and set aside in a warm place to rise for 30 minutes.
- Meanwhile, beat 7 Tablespoons of the butter in an electric mixer or in a food processor.
- Beat in 2 Tablespoons sugar and 2 Tablespoons flour.
- Beat in the eggs, one at a time.
- Beat the remaining flour into the risen yeast mixture, then beat in the butter-egg mixture to make a thick, cake-like batter.
- Grease an 8-inch Bundt pan with the remaining tablespoon of butter, taking care to leave no part of the pan ungreased, and spoon the batter into the mold.
- It should fill it halfway.
- Cover with a cloth and set aside to rise until the dough reaches the top of the mold.
- Heat the oven to 350 degrees.
- Bake the baba for about 40 min.
- until nicely browned on top.
- While the baba is baking, combine the remaining sugar with the water in a saucepan and boil until syrupy and reduced to 3 cups.
- Remove from heat and stir in rum.
- Remove baked baba from oven and spoon rum syrup over it, saturating completely.
- Cool 45 minutes.
- Unmold.
- Decorate with candied fruits and whipped cream.
Nutrition Facts : Calories 598.6, Fat 16, SaturatedFat 8.8, Cholesterol 190.6, Sodium 143.9, Carbohydrate 97.7, Fiber 1.2, Sugar 67.1, Protein 9.5
More about "baba au rhum rum baba by ina garten barefoot contessa recipes"
BABA AU RHUM - YOUTUBE
From youtube.com
Author Bob's Red MillViews 2.4K
BAREFOOT CONTESSA BABA AU RHUM - LEITE'S CULINARIA
From leitesculinaria.com
5/5 (4)Total Time 3 hrs 45 minsCategory DessertCalories 640 per serving
- Place the sugar and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heatproof measuring cup and allow to cool. Add the rum and vanilla and set aside.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overheat, or you'll end up with butter!
- Combine the currants and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 X 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115°F (46°C) and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.
BEST BABA AU RHUM OR GRAND MARNIER - FOOD52
From food52.com
BAREFOOT CONTESSA | DINNER
From barefootcontessa.com
THE DAILY MEAL
BABA AU RHUM RECIPE | KITCHEN VIGNETTES - PBS
From pbs.org
BABA AU RHUM RECIPE | FRENCH RECIPES - PBS
From pbs.org
CLASSIC FRENCH RUM BABA (BABA AU RHUM) RECIPE - THE …
From thespruceeats.com
BABA AU RHUM BY INA GARTEN (RUM BABA) - FAMILYOVEN
From familyoven.com
BABA AU RHUM RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
BABA AU RHUM (RUM BABA) BY INA GARTEN (BAREFOOT CONTESSA) …
From recipeofhealth.com
BAREFOOT CONTESSA | RECIPES MAIN PAGE
From barefootcontessa.com
-6 BABA AU RHUM RUM BABA BY INA GARTEN BAREFOOT CONTESSA …
From alicerecipes.com
BAREFOOT CONTESSA BABA AU RHUM RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
BABA AU RHUM RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
REHEARSAL DINNER | BAREFOOT CONTESSA - FOOD NETWORK
From foodnetwork.com
You'll also love