Tuesdays with Dorie BWJ: Babas

January 19, 2016 at 7:43 pm | Posted in BWJ, groups, sweet things, sweet yeast breads, tuesdays with dorie | 5 Comments
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babas

I’ve never made rum babas before.  I’ve eaten my fair share, though, mostly at Italian bakeries. David Blom’s Babas recipe brought these pastries into my own kitchen.

Babas are little sweet yeast bread pastries, kind of like brioche and often with currants, that are soaked in rum syrup until they are practically oozing it, and then filled with something creamy.  In my opinion, what’s not to like?  The group made Blom’s Savarin recipe, which is similar but in made in a large cake form, a couple of years ago.  For some reason, I skipped it so I am glad to have done this one.

I don’t have baba molds but I still wanted them to have the nice tall shape of the ones in the shops so I used my popover tin.  I got half as many babas as the recipe said so I guess that means my tin is bigger than the molds I should have used.  Whatevs– R and I split them in half.  Once they were cool I gave them a good dunking in simple syrup, adding rum directly to the syrup.   And then I brushed more rum all over the outside!  Didn’t make the pastry cream filling the recipe called for…too lazy.  Instead I whipped some cream and mascarpone together with which to stuff my babas and added a homemade candied cherry on top.

For the recipe, see Baking with Julia by Dorie Greenspan (it’s also here). Don’t forget to check out the rest of the TWD Blogroll!

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5 Comments »

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  1. Wow that sounds amazing. Love the homemade cherry on top. Hope to make these soon as my savarin did not turn out so well….

  2. Wow! Looks delicious!!

  3. Mmm babas (rhum babas, in particular) are a favorite of mine!

  4. Not only delicious to eat…Rum Baba is delicious to say out loud! Great post and love the photo.

  5. Your Rhum Babas look and sound delicious! The cherry at the top is a great touch. Yum!


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