Rhum Babas
00-041
Group 1
Ingredient
KG
%
All Purpose Flour
1.000
100.00
Sugar
0.220
22.00
Salt
0.015
1.50
BAKELS PLATINUM INSTANT ACTIVE DRIED YEAST
0.015
1.50
Water
0.280
28.00
Evaporated Milk
0.200
20.00
Egg Yolk
0.120
12.00
DOBRIM NOBRO
0.004
0.40
BAKELS MONOFRESH
0.005
0.50
BAKELS SHORTENING
0.030
3.00
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.150
15.00
Total Weight: 2.039
Group 2
Ingredient
KG
%
Honey
0.230
-
Water
0.125
-
Rhum
0.050
-
Total Weight: 0.405
How to do it:
Dough:
1. Mix all purpose flour, salt, Bakels Instant Yeast, water, evaporated milk, egg yolk, Dobrim Nobro and Monofresh in a spiral mixer for 2 minutes.
2. Add Bakels Shortening and Butta Butteroil Substitute then continue mixing until full dough development.
3. Rest for 15 minutes.
4. Lightly oil 7 cm ring molds. Place 50 g dough for each mold. Place them in a baking tray and proof for about 1 hour or until the dough has risen just to the top of the molds.
5. Bake at 180°C for 15-20 minutes. Cool for a few minutes then turn out and leave to cool on a wire rack.
Syrup:
1. Heat the honey and water together in a small pan for 5 minutes. Remove from heat and stir-in the rhum.
2. Dip each baba into the hot syrup and leave to cool.
Note: If you have difficulty getting the babas out of their tins, soak them with the syrup first.
Yield: 40 x 50-g dough
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