Baba Dough Ingredients:
500 gr. (1 lb.) manitoba flour
150 gr. (5 oz.) butter
75 gr. (2 1/2 oz.) sugar
15 gr. (1 tea spoon) beer yeast
10 gr. (1 tea spoon) salt
7 whole eggs
50 ml. milk
Syrup Ingredients:
1 lt. Water
400 gr. (14 oz.) brown sugar
1 cinnamon stick
1 lemon peel
1 orange peel
1 glass of 40° dark rum
Preparation:
Dissolve yeast in lukewarm milk. In a bowl combine all ingredients and mix well; add two eggs and yeast. Stir well to reach consistency; allow the dough to set 10 minutes before adding the remaining eggs.
Cover the bowl with a cloth and place it in a warm, darft-free spot until the dough doubles in volume. Spread it out on you work surface and knead it. Put the dough into greased baba molds which should be only half full. Allow to rest until the dough rise higher than the top of the molds. Then bake the babas at 180° C (350° F) for 20 minutes.
Meanwhile prepare the syrup: heat all ingredients but rum to about 70° C (160° F). Let the babas cool, then soak them in the syrup. Drain them, pour rum over them and serve.
8 Servings
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