{"id":2708,"date":"2019-02-04T16:40:14","date_gmt":"2019-02-04T16:40:14","guid":{"rendered":"https:\/\/www.culturediscovery.com\/recipes\/?post_type=cp_recipe&#038;p=2708"},"modified":"2022-12-28T10:23:38","modified_gmt":"2022-12-28T10:23:38","slug":"baba-with-rum-syrup","status":"publish","type":"cp_recipe","link":"https:\/\/www.culturediscovery.com\/recipes\/name\/baba-with-rum-syrup\/","title":{"rendered":"Baba with Rum Syrup"},"content":{"rendered":"<h2>These delicious Bab\u00e1 with Rum Syrup are a great dessert! <\/p>\n<p>If you want to try something different &#8211; switch the Rum with Limoncello and the Orange rinds with Lemon rinds. <\/p>\n<p>Makes 8 Bab\u00e1, serves 4 people (using small muffin tins as molds). <\/h2>\n<h3>Ingredients<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div class=\"cooked-single-ingredient cooked-heading\">INGREDIENTS<\/div>\n<div class=\"cooked-single-ingredient cooked-heading\">For the dough:<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"0.75\">&#190;<\/span> <span class=\"cooked-ing-measurement\">cup<\/span> <span class=\"cooked-ing-name\">Manitoba flour (available online)<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">tsp<\/span> <span class=\"cooked-ing-name\">Sugar<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">pinch<\/span> <span class=\"cooked-ing-name\">Salt<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\">tbsp<\/span> <span class=\"cooked-ing-name\">Butter (+ extra to grease the tins)<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"4\">4<\/span> <span class=\"cooked-ing-measurement\">g<\/span> <span class=\"cooked-ing-name\">Yeast<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">Large Eggs<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">tbsp<\/span> <span class=\"cooked-ing-name\">Water<\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-heading\">For the syrup:<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"8.5\">8.50<\/span> <span class=\"cooked-ing-measurement\">oz<\/span> <span class=\"cooked-ing-name\">Water<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"0.33333333333333\">&#8531;<\/span> <span class=\"cooked-ing-measurement\">cup<\/span> <span class=\"cooked-ing-name\">Sugar<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\">tbsp<\/span> <span class=\"cooked-ing-name\">Rum<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"3\">3<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">Orange Rinds<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">Cinnamon Stick (1\/3 inches long) <\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">Cloves<\/span><\/div>\n<\/div>\n<h3>Directions<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-heading\">DIRECTIONS<\/div>\n<div class=\"cooked-single-direction cooked-heading\">For the dough:<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n<p>Start preparing the first part of the dough, called the Biga: Melt the yeast in water, and add 1 heaping Tbsp (30 gr) of flour. Mix, and briefly knead the dough. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 2\">\n<div class=\"cooked-dir-content\">\n<p>Cover with plastic wrap, and leave to rise in a warm area of the kitchen until it doubles in size. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 3\">\n<div class=\"cooked-dir-content\">\n<p>Meanwhile, using a mixer, blend the remaining 1\/3 cup (70 gr) of flour, sugar, salt, and one egg. Mix until the dough becomes smooth, then add the remaining egg, mixing well.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 4\">\n<div class=\"cooked-dir-content\">\n<p>At this point, the first dough (Biga) should be ready. Add it to the mixture, and with the mixer, blend until it becomes smooth and silky.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 5\">\n<div class=\"cooked-dir-content\">\n<p>Add the butter, a little bit at a time, making sure each time, that the dough becomes smooth and silky. Once ready, leave it to rest for about 10 minutes.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 6\">\n<div class=\"cooked-dir-content\">\n<p>Grease the molds (please note: use only butter and no flour). <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 7\">\n<div class=\"cooked-dir-content\">\n<p>Fill 1\/3 of each mold with dough. Cover with plastic wrap and leave to rise until it reaches the edge of the mold. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 8\">\n<div class=\"cooked-dir-content\">\n<p>Once ready, take off the plastic wrap, and allow it to rest for 10 minutes.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 9\">\n<div class=\"cooked-dir-content\">\n<p>Heat the oven to 350\u00a0\u00b0F (180\u00a0\u00b0C) (traditional oven) or 310\u00a0\u00b0F (160\u00a0\u00b0C)(ventilated or convection oven). <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 10\">\n<div class=\"cooked-dir-content\">\n<p>Bake for 20 minutes. <\/p>\n<p>Please note:  if you want a uniform color, after baking the first 10 minutes, take the bab\u00e0 out of the molds, and place them directly on a baking dish, continue baking for the remaining 10 minutes.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">For the syrup:<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 11\">\n<div class=\"cooked-dir-content\">\n<p>Heat water with all the ingredients (except the rum) until the sugar melts. Do not let the water come to a boil.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 12\">\n<div class=\"cooked-dir-content\">\n<p>When the sugar has melted, remove it from the stove and leave it to cool down. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 13\">\n<div class=\"cooked-dir-content\">\n<p>Remove the cloves, the cinnamon stick, and the orange rinds. Add the Rum. <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 14\">\n<div class=\"cooked-dir-content\">\n<p>Time to soak the bab\u00e0!  With the dough in your hands, submerge it in the syrup, gently squeezing and releasing it as if you were squeezing a sponge to fill it with water. <\/p>\n<p>IMPORTANT: When soaking the bab\u00e0 make sure that the liquid is warm at 96-104\u00a0\u00b0F (36-40\u00a0\u00b0C). It is also recommendable that the bab\u00e0 are made at least the day before.  <\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 15\">\n<div class=\"cooked-dir-content\">\n<p>When saturated, place the baba\u2019 upside down on a tray to drain excess liquid. Serve 2 per person.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":3,"featured_media":2709,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[249,252],"class_list":["post-2708","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-desserts","cp_recipe_category-vegetarian"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Baba with Rum Syrup Recipe - Culture Discovery Vacations<\/title>\n<meta name=\"description\" content=\"Learn how to make our Baba with Rum Syrup Recipe. 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