The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26672/maggie-beers-kumquat-rum-babas

LifestyleFOOD.com.au

Sink your teeth into Maggie Beer's mouth-watering rum babas.

Ingredients

  • Dough

  • 3 free-range eggs

  • 150ml buttermilk

  • Pinch Australian pink salt flakes

  • 330g plain flour

  • 10g caster sugar

  • 10g instant yeast

  • 100g unsalted butter, at room temperature, diced

  • 1 teaspoons finely grated orange rind

  • 100g kumquat krumble

  • Syrup

  • 130g glucose

  • 800g caster sugar

  • 600ml water

  • 4 oranges, rind finely grated and juiced to 375ml orange juice

  • 1 lemon, rind finely grated

  • 2 vanilla beans, seeds scraped

  • 225ml rum

  • Chantilly

  • 200g crème fraiche

  • 100g whipping cream

  • 1 teaspoon finely grated orange rind

  • Pinch Australian pink salt flakes

  • Soaked kumquats

  • 24 candied Manuri sweet kumquat pieces, quartered

  • 60ml verjuice

  • Spray oil

Method

  • For the dough:

  • 1.

    Whisk eggs, buttermilk and salt in a medium jug until combined.

  • 2.

    Combine flour, sugar and yeast in bowl of an electric stand mixer fitted with dough hook.

  • 3.

    Mix on medium speed, add the buttermilk mixture, scraping the sides as necessary until combined. Continue to mix for 3 minutes or until smooth (do not leave machine unattended while mixing).

  • 4.

    Add diced butter in batches, working well after each addition.

  • 5.

    Once all the butter is added, continue mixing, add the orange rind and krumble.

  • 6.

    Scrape down the sides and give the dough a quick mix using a spatula to be sure all the ingredients are incorporated.

  • 7.

    Place mixture into a large clean bowl, cover with cling film and prove in warming drawer (on #2 setting) for about 50 minutes-1 hour or until doubled in size.

  • For the syrup:

  • 1.

    Place the glucose, sugar, water, rinds, juice and vanilla seeds into a large saucepan, set aside.

  • For the Chantilly cream:

  • 1.

    Whisk crème fraiche, cream, orange rind and a salt in a stand mixer until firm peaks. Spoon into a piping bag fitted with an 8mm star nozzle, set aside in the fridge until ready to use.

  • Shaping the dough:

  • 1.

    Preheat oven to 180°C fan-forced.

  • 2.

    Take the risen dough and stir with a metal spoon to deflate, spoon into a large piping bag with a 1.5cm plain round nozzle.

  • 3.

    Lightly grease a 12-cup mini bundt pan with spray oil and pipe 60g of mixture into each of the 12 holes; use a paring knife to cut the dough off from the end of the piping nozzle. Press lightly to smooth.

  • 4.

    Place in a warm place to rise about 15-25 minutes (do not cover as dough is sticky and will stick to cling film).

  • Meanwhile for the soaked kumquats:

  • 1.

    Combine candied kumquats and verjuice in a small bowl. Set aside to soak.

  • To cook the babas:

  • 1.

    Bake the proved babas for 16-20 minutes or until golden and cooked through, turn out onto a wire rack immediately.

  • 2.

    Meanwhile, bring the syrup to the boil, stirring occasionally until sugar is dissolved. Reduce heat and simmer for 5 minutes. Remove from heat and stir in the rum. Strain syrup into a high sided baking dish that will fit the 12 babas tightly. Remove ¼ cup of hot syrup and pour over soaking kumquats.

  • 3.

    When the rum babas are cooked, skewer a few holes into the base of each then place hot babas into the hot syrup, rotating and coating the babas turning every 4 minutes, for about 15-18 minutes.

  • 4.

    Remove babas from the syrup using a slotted spoon and place onto a rack over a tray (to catch drips), place in freezer for 10-15 minutes if necessary or until cool enough to top with cream.

  • 5.

    Place rum babas onto a serving plate, pattern side up, then pipe cream on top to form a rosette whilst filling the hole, decorate with soaked kumquats around the base of the cream to form a jewelled decoration around the rum babas.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 625kj
  • Fat Total 15g
  • Saturated Fat 6g
  • Protein 6g
  • Carbohydrate 109g
  • Sugar 83g
  • Sodium 101mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Maree481Report
what is the cumquat krumble in maggie beers babas recipe