BABA AU RHUM

For those of you looking for the perfect dessert, look no further. This Baba Au Rhum is a classic dessert, made up of a super soaked brioche cake served with our very own Mt.Gay Black Barrel Rum, Apprentice Edition and housemade caramelized pineapple ice cream.

Not only is this cake the jam because it has our very own rum in it, but it is not for the faint of heart or anyone under 21, really. We also thought a feature would be great because it's so easy to make. And what's even better, is that if you ask very nicely, we might even sell you a bottle of our Mt. Gay Black Barrel Rum. If you're lucky! So here's the recipe, good luck!

The official label of our Apprentice Edition Mt. Gay Rum.

The official label of our Apprentice Edition Mt. Gay Rum.

THE RECIPE

Let's start with the most important part of this recipe, the Rum Syrup......

Sugar - 2 cups                                                                                                                                       Water - 1/2 cup                                                                                                                                     Rum - 1/2 cup                                                                                                                                     

1. Bring the sugar and water to a boil, then chill

2. Stir in rum and let sit

Next let's make some Baba cakes! Here are your ingredients.......

You can use muffin tins for this recipe.

AP Flour - 1 1/2 cups                                                                                                                           Salt - 1/4 teaspoon                                                                                                                               Yeast - 1 Tablespoon                                                                                                                         Sugar - 2 teaspoons                                                                                                                             Milk, warm - 1/3 cup                                                                                                                             Butter - 1 cup                                                                                                                                         Eggs - 3                                                                                                                                                

1. Spray baba tins or muffin tins with pan spray             

2. Bloom yeast in warm milk with sugar and 1 Tablespoon flour ~ 10 minutes

3. Rub butter into salt and remaining flour - crumbly

4. Add yeast mix and eggs to flour until smooth ~ 2 minutes

5. Proof until doubled ~ 45 minutes

6. Beat again for 2 minutes with spatula or hand

7. Fill prepared pans half way with dough (will be very loose, almost like a batter)

8. Proof, covered until dough reaches rim 

9. Bake at 350° until golden and done ~ 20 minutes                                         

Last but not least we're going to soak those little cakes! Soak cake until saturated and place on sheet trays to dry.

You have now made our Baba au Rhum. We serve it with a homemade pineapple ice cream. Enjoy!!!

One last picture........

One last picture........



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