Rum Baba with Mascarpone (Print Version)
# Ingredients:
→ Baba dough
01 -
100g whole milk, lukewarm
02 -
20g granulated sugar
03 -
10g fresh yeast (can substitute with equivalent dry yeast)
04 -
1 egg yolk, room temperature
05 -
1 whole egg, room temperature
06 -
210g bread flour (high protein content)
07 -
¼ teaspoon salt
08 -
60g unsalted butter, room temperature and soft
→ Syrup
09 -
250g water
10 -
150g granulated sugar
11 -
10g fresh lime juice (optional)
12 -
Zest of 1 lime (optional)
13 -
70g rum
→ Whipped mascarpone frosting
14 -
200g mascarpone (41% fat), cold
15 -
200g heavy cream (36% fat), cold
16 -
40g powdered sugar, sifted
17 -
2 teaspoons vanilla bean paste
# Instructions:
01 -
Mix sugar with lukewarm milk then sprinkle yeast on top. Allow to rest in a warm kitchen for 10 minutes until the yeast begins to foam.
02 -
Place the activated yeast mixture into a stand mixer fitted with the kneading hook. Mix together with the egg and egg yolk until well combined.
03 -
Mix in flour and salt, then knead until the dough begins to come together.
04 -
Gradually add soft butter in small chunks. Continue kneading for 10 minutes on medium-high speed until the dough becomes elastic, shiny, and no longer sticky.
05 -
Transfer the dough to a bowl, cover with plastic wrap or a tea towel, and let it rise at room temperature for 1-2 hours.
06 -
After the dough has risen, gently deflate it and knead for a minute. Divide into 8 equal portions and shape into balls. Place them into molds, using a small amount of flour if needed.
07 -
Allow the shaped babas to proof at room temperature for another 1-2 hours until visibly risen.
08 -
Preheat oven to 190°C. Once babas are properly risen, place them in the oven, reduce temperature to 180°C and bake for about 20 minutes until golden brown.
09 -
While the babas are finishing baking, combine water, sugar, lime zest, and lime juice in a saucepan. Boil for about 5 minutes until slightly thickened, then stir in rum.
10 -
Pour half of the hot syrup over the babas immediately after removing them from the oven. Then unmold them onto a plate or baking pan and pour the remaining syrup over. Turn the babas in the syrup several times and allow to cool completely.
11 -
Whip heavy cream, mascarpone, vanilla bean paste, and powdered sugar for a few minutes until fluffy. Transfer to a piping bag.
12 -
Once babas are completely chilled and have absorbed the syrup, pipe the mascarpone frosting on top. Store in an airtight container in the refrigerator.
# Notes:
01 -
For best results, ensure all ingredients are at the specified temperatures before beginning.
02 -
The rum can be adjusted according to taste preference.