Boozy Glazed Cakes
1 hr 35 min.
- 1 cup all-purpose flour
- 2 tsps quick rising dry active yeast
- 1 Tbsp caster sugar
- ½ tsp salt
- 3 large eggs (lightly beaten)
- 0.333 cup butter (softened)
Suggested variations; Rum babas Use the above recipe to make 12 normal size babas by oiling 12 individual baba ring moulds. Bake them for 10 - 15 minutes. Cinnamon rum babas Add 2 tsp ground cinnamon to the baba dough. Add a whole cinnamon stick to the soaking syrup.
Oil a 36-hole silicone mini cupcake mould.
Combine the flour, yeast, sugar and salt in a bowl and gradually whisk in half of the beaten egg with an electric whisk.
Continuing to whisk, incorporate half of the butter, followed by the rest of the egg.
Beat the remaining butter in with a wooden spoon, then divide the mixture between the moulds.
Leave the babas to prove in a warm, draught-free place for 1 hour or until they have doubled in size.
Preheat the oven to 200°C (180° fan) | 400F | gas 6.
Bake the babas for 5 minutes or until golden brown and cooked through, then turn them out onto a wire rack.
Put the sugar in a saucepan with 675 ml water and stir over a medium heat to dissolve the sugar.
Boil the sugar water for 5 minutes or until it starts to turn syrupy, then stir in the rum.
Transfer the babas to a mixing bowl, pour over the syrup and leave to soak until cold, turning occasionally.
Remove the babas from the syrup and put on a serving plate.
Spoon the whipped cream into a piping bag fitted with a large star nozzle and pipe a star on top of each baba. Top with summer berries and apply the gold leaf with a dry brush.