Spiced Tea Rum Babas
Apparently babas originated in Poland and then evolved into different styles across Europe. This version is not only heady with spiced rum, but is infused with chai tea, giving it a real depth of character. Utterly divine and a real show-off dessert for special occasions.
|For the Baba|
|10g||fast-action dried yeast|
|15g||unrefined golden caster sugar|
|zest of 1 lemon|
|For the Spiced Tea Syrup|
|200g||unrefined light muscovado sugar|
|200g||unrefined golden caster sugar|
|2 tbsp||masala chai tea|
|5||whole star anise|
|small pinch of salt|
|zest of 1 orange|
|70ml||spiced Mauritian rum|
1. To make the baba, mix together the flour, dried yeast, milk powder, sugar and lemon zest in one bowl. In a separate bowl, mix the egg yolks with the warm milk and butter and then slowly stir this into the dry mixture. Place in an oiled bowl, cover with a damp cloth and leave for 30 minutes to allow it to rise.
2. The dough should now resemble a thick batter. Grease four holes in a large, deep muffin tray then divide the mixture between them. Allow to rest for another 30 minutes. Preheat oven to 180°C/Gas 4.
3. When the babas have risen again, place the tin in the oven and cook for 15 minutes until golden brown and nicely risen.
4. To make the syrup, place all the ingredients in a pan over a low heat. Simmer for about 5 minutes until the sugar has dissolved and the tea has infused into the mixture. Tip the syrup into a shallow dish and allow to cool. Once the babas are cooked, turn them out of the the tin, drench them in the spiced sugar syrup and leave to soak for 30 minutes before serving.