Photo by Babiche Martens
|2 Tbsp||Water, warm|
|1½ Tbsp||Active dried yeast|
|2||Eggs, lightly beaten|
|1 tsp||Orange, zest|
|½ cup||Butter, softened|
- Mix the yeast and warm water and let it rest for a few minutes until it starts to froth.
- Stir in the eggs, sugar and first quantity of rum. Mix in the flour, zest and salt with a wooden spoon.
- Knead in the softened butter, a bit at a time, until soft and elastic. Place in a clean bowl in a warm place until it doubles in size, about 1 hour.
- Soak the raisins in the second quantity of rum.
- Set an oven to 200C. Grease six cup moulds.
- Knead the dough a few times, then add the raisins.
- Divide the dough among greased moulds. Cover and allow to rise again for 45 minutes, or until the dough has doubled again
- Place in the hot oven for 20-25 minutes until babas are just starting to let go of the sides.
- Remove from the oven, remove from the moulds and allow to cool on a rack.
- In a small pot, make syrup. Mix the water, sugar and juice. Bring to the boil for a few minutes until thickened slightly.
- Remove from the heat and add the rum and vanilla. Before serving, soak the babas in the syrup, handling with care. Place on a plate.
- Melt the jam just before serving and glaze the babas. Accompany with cream or creme fraîche.