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