Josh Emett’s rum baba
Complexity moderate | Prep 45 minutes, plus proving time | Cook 2 hours 30 minutes | Serves 810
Cakes
51⁄2 tsp fresh yeast, or 23⁄4 tsp dried yeast 1 Tbsp (15ml) warm water
2 cups (250g) T45 flour (soft/cake flour) 1⁄2 tsp salt 1⁄4 cup (45g) lightbrown cane sugar/ Demerara sugar
5 mediumsized eggs, whisked
6 Tbsp (85g) unsalted butter, melted, plus extra for greasing Syrup
11⁄3 cups plus 2 Tbsp (350ml) water 3⁄4 cup plus 2 tsp (170g) sugar 1⁄4 cup plus 2 tsp (70ml) dark rum 1 vanilla bean zest of 1 orange
1 stick cinnamon Vanilla cream
1 cup plus 2 tsp (250ml) cream 1 tsp powdered/icing sugar seeds from 1⁄2 vanilla bean
Method
To make the cakes, dissolve the yeast in warm water and set aside for a few minutes until frothy on top.
Place the flour, salt, sugar, and eggs in the bowl of an electric mixer and use the paddle to mix for 1 minute, until combined. Add the yeast mix and mix until combined. Add the melted butter and continue mixing until the dough comes together loosely. Cover the bowl and leave in a warm place for about 1 hour 30 minutes, or until dough has doubled in size.
When the dough is nearly doubled, grease muffin moulds with a little butter. Knock the dough down, then pour into the muffin moulds, filling them no more than twothirds full. Cover and leave in a warm place to proof, about 45 minutes.
When the cakes are nearly ready, preheat the oven to 200degC and bake for 12 minutes, until golden all over. Remove from the oven and take the cakes out of the moulds. Allow to cool.
To make the syrup, place all the ingredients in a pot and bring to the boil over a medium heat, stirring to dissolve the sugar. Cool to room temperature.
To make the vanilla cream, place the cream, powdered/icing sugar, and vanilla bean seeds in a bowl and whisk to soft peaks.
Soak cakes in the cooled syrup for 5 minutes, then place on a plate with a drizzle of syrup and serve with a quenelle of vanilla cream. Josh’s notes
Preparation: Find a warm spot to allow the dough to prove properly and in enough time.