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BABA AU RHUM

Ingredients

​Dough: 

  • 47 g Yumgo WHOLE POWDER

  • 266 g water (to hydrate the powder)

  • 24 g of milk or vegetable milk

  • 15g honey or inverted sugar

  • 3g salt

  • 108g butter or margarine

  • 300g flour

  • 12 g of yeast

  • 47g sunflower oil

Syrup: 

  • 1100 g of water 

  • 440 sugar

  • Vanilla 

  • 257g brown rum

Process

  1. Mix Yumgo Whole powder and water to rehydrate it.

  2. Add all the ingredients with only half of the rehydrated Yumgo whole into the bowl fitted with a paddle attachment. Start on low speed then increase to medium high speed until dough separates from the bowl.

  3. On low speed, add reserved rehydrated Yumgo whole in 4-5 parts, allowing dough to absorb the
    liquid after each addition. Mix until the dough pulls off the side of the bowl and passes a window
    pane test.

  4. Rest 30 min at room temperature.

  5. Degas and pipe 25g in a silicone mold

  6. Proof at 25°C until tripled in size.

  7. Bake 15 min at 180°C with silpat and tray on top.

  8. Remove from molds and bake another 10 minutes at 180°C until lightly browned. Cool.

  9. SYRUP : bring water, sugar and vanilla to a boil. Cover and leave to infuse. When the mixture has
    cooled, add the rum.

  10. Let soak overnight in the refrigerator.

  11. Remove from syrup and decorate.

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DOWNLOAD THE RECIPE

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