RECIPE | Rum baba

Ingredients

1 tbs (1 sachet) dried yeast

125ml lukewarm milk

2 tbs sugar

450g plain flour

½ tsp salt

4 eggs, slightly whisked

Melted butter, to grease

Plain flour, to dust

170g unsalted butter, cubed and softened

Whipped cream, to serve (optional)

Syrup

335g sugar

250ml cold water

185ml dark rum

Method

Combine yeast with 60ml mile and ½ tbs sugar in a bowl. Set aside in a warm, draught-free place for 10 minutes or until the mixture is frothy.

Meanwhile, sift the flour and salt into a large bowl. Make a well in the centre and stir in the yeast mixture, egg and remaining milk until a soft sticky dough forms.

Brush a large bowl with melted butter to lightly grease. Turn the dough out onto a lightly floured surface and knead for 10 minutes or until smooth. Place in the greased bowl and cover with plastic wrap. Set aside in a warm, draught-free place for 1 – 1 ½ hours or until the dough doubles in size.

Place the dough on a clean work surface and gradually add the soft butter, kneading well and ensuring the butter has been well incorporated, until the dough is smooth and elastic. Divide the dough into 12 equal portions and place in a greased muffin pan, cover and leave to stand for 1 hour.

Preheat the oven to 200C. Place the cakes in the oven and bake for 20 to 25 minutes, until cooked through or when a toothpick entered at the centre exits clean.

Remove and allow the cakes to cool on a cake rack for 20 minutes.

Meanwhile, to make the syrup, combine the sugar and water in a saucepan and cook, stirring, over medium heat for two minutes or until the sugar dissolves. Bring to the boil and boil gently for three minutes until the syrup thickens slightly. Remove from the heat and stir in the rum.

Poke the tops of the cakes to make slender holes and spoon on the syrup. Place in the fridge overnight to allow the cakes to absorb the syrup.

Remove from the fridge 15 minutes before serving and serve with a dollop of whipped cream if desired.