Sephardic Flavors

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Rum Baba/Sabarina dessert recipe for Shavuot

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Let's make this Rum Baba together, I am excited and ready to show you how to make this fluffy, rum-filled spongy cake, it is easy, I will show you step by step

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INGREDIENTS

  • 3 eggs

  • 2 sticks minus 2 Tbsp. unsalted melted butter

  • 1 + 1/4 cup warm milk

  • 3.5 cups flour

  • 1 Tbsp. + 1 tsp dry yeast

  • 3 Tbsp. sugar

  • 1 tsp vanilla extract

  • 1/2 tsp salt

FOR THE SYRUP:

  • 4 cups of water

  • 1/2 cup Rum

  • 3 cups of sugar

  • FOR THE CREAM:

  • 8 oz. heavy cream

  • 3 Tbsp. sugar

  • 1 tsp orange blossom water (optional)- https://amzn.to/2Oje3DM

TO MAKE

In a mixer place flour and dry yeast, mix for a minutes

Add sugar, eggs, vanilla extract, milk, butter & salt

Mix on medium speed for 5 minutes to get a smooth consistency of soft batter dough

Cover & let rise to double the size, about 40-60 minutes

Mix and punch the batter to get all the air out

Spray cupcake pan with non-stick oil 

Transfer part of the batter to a pipping sleeve

Squeeze piping sleeve, twist it, and fill up cupcake cavities with batter

Bake at 220F for 20-25 minutes to get a golden honey color

Let cupcakes cool completely

While cupcakes are cooling down make the Rum Syrup

MAKE THE RUM SYRUP:

In a small pot place 4 cups of water, 3 cups sugar, cook to melt the sugar

Bring to a boil, reduce heat to simmer, add 1/2 cup Rum, mix well

Simmer for 10 minutes

When cupcakes are cool, add to the syrup

Cook ONLY 30-4- MINUTES each side of the cupcakes

Transfer to a tray, let cool  completely

MAKE THE CREAM:

Add to the mixer 8oz heavy whip cream and 3 Tbsp sugar

Add 1 tsp Orange Blossom water if using (I definitely recommend)

Mix cream until stiff

Cut a thin slit in the top part of the cupcake

Transfer to a piping sleeve and add cream to each cake

Decorate with a cherry, raspberries, or strawberries

Sprinkle a little powdered sugar and ......INDULGE







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As always, with love, from my kitchen to yours

Enjoy 💕



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