26-05-2009, 06:10 PM
Makes 16
This is based on a Gordon Ramsay recipe tweaked to include flour improver which dramatically cuts the time needed – one rise instead of two and a lot quicker at that. These babas are absolutely delicious.
250g bread flour
1 tsp salt
1 sachet easy blend yeast
1 tsp farmhouse flour improver
1 lemon, zest grated
2 tbs clear honey
1 tsp vanilla extract
6 medium eggs, beaten lightly
100g unsalted butter, softened
75g sultanas
250g caster sugar
250ml water
1 lemon zest peeled in strips
6tbs white rum
Double or whipping cream, whipped
In a bowl:
a. Warm honey until runny and beat in vanilla and half the eggs
Using a food mixer:
b. Mix the flour, salt, yeast, flour improver and grated lemon zest
c. Add honey mixture
d. Then add the butter a chunk at a time, beating for 3 mins until smooth
e. Continue to beat at medium speed for five minutes, adding remaining egg in stages
f. Incorporate the sultanas at the end
g. Divide dough between 16 greased dariole moulds
h. Allow to rise in warm place until approaching the top of the moulds
i. Bake 15mins at 200C
j. Cool slightly and level bun bases to the top of the moulds. Turn out to cool.
k. Dissolve the sugar in water and add lemon peel. Boil for 5 mins then remove the lemon peel.
l. Add the rum to the hot syrup
m. Return the buns to the moulds
n. Pour the hot syrup onto the buns to saturate them. Leave them to stand for a few minutes until cold
o. Turn out the buns to drain. (Catch the spare syrup with the off-cuts from levelling the bases – cook’s samples!)
p. Top with whipped cream and stand in paper muffin cases
This is based on a Gordon Ramsay recipe tweaked to include flour improver which dramatically cuts the time needed – one rise instead of two and a lot quicker at that. These babas are absolutely delicious.
250g bread flour
1 tsp salt
1 sachet easy blend yeast
1 tsp farmhouse flour improver
1 lemon, zest grated
2 tbs clear honey
1 tsp vanilla extract
6 medium eggs, beaten lightly
100g unsalted butter, softened
75g sultanas
250g caster sugar
250ml water
1 lemon zest peeled in strips
6tbs white rum
Double or whipping cream, whipped
In a bowl:
a. Warm honey until runny and beat in vanilla and half the eggs
Using a food mixer:
b. Mix the flour, salt, yeast, flour improver and grated lemon zest
c. Add honey mixture
d. Then add the butter a chunk at a time, beating for 3 mins until smooth
e. Continue to beat at medium speed for five minutes, adding remaining egg in stages
f. Incorporate the sultanas at the end
g. Divide dough between 16 greased dariole moulds
h. Allow to rise in warm place until approaching the top of the moulds
i. Bake 15mins at 200C
j. Cool slightly and level bun bases to the top of the moulds. Turn out to cool.
k. Dissolve the sugar in water and add lemon peel. Boil for 5 mins then remove the lemon peel.
l. Add the rum to the hot syrup
m. Return the buns to the moulds
n. Pour the hot syrup onto the buns to saturate them. Leave them to stand for a few minutes until cold
o. Turn out the buns to drain. (Catch the spare syrup with the off-cuts from levelling the bases – cook’s samples!)
p. Top with whipped cream and stand in paper muffin cases