- Baba Paste:
- 250g Plain Flour
- 10 g Yeast
- 50g Milk
- 4 Eggs
- 10g Caster Sugar
- 125g Unsalted Butter
- 60g Currents
- Syrup:
- 2x Lemon (Juice and Zest)
- 2x Orange (Juice and Zest)
- 1x Lime (Juice and Zest)
- 2lt Water
- 1.4kg Sugar
- 2 Cinnamon Sticks
- 20 Whole Coriander Seeds
Rum Babas From Royal Oak Paley Street
Dom Chapman
23rd March 2011
Rum Babas From Royal Oak Paley Street
Rum Babas From Royal Oak Paley Street
Ingredients
Method
Mix the Egg and Sugar together and warm to 37’C. Pour into the well with the Milk and Yeast.
Gradually bring the Flour from the edge of the bowl and mix into the liquids until you have a smooth paste. Thinly slice the Butter and place all over the top of your paste, cover with a damp cloth and leave in a warm place until the mix has doubled in size.
When the mix has doubled, thoroughly beat in the Butter and Currents. Pour the mixture into buttered moulds and again cover with a damp cloth and leave in a warm place until doubled in size.
Bake in the oven at 235’C for 12 to 15mins, turn out onto a cooling rack and leave to cool.
Syrup:
Mix all ingredience together in a pan, bring to the boil, strain and then chill.
When the Syrup is cold, place the Babas in it, leave to soak until the Babas are soft and moist all the way through.
Serve with Fruit and Ice Cream.
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.