Sink your teeth into Maggie Beer's mouth-watering rum babas.
For the dough:
Whisk eggs, buttermilk and salt in a medium jug until combined.
Combine flour, sugar and yeast in bowl of an electric stand mixer fitted with dough hook.
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).
Add diced butter in batches, working well after each addition.
Once all the butter is added, continue mixing, add the orange rind and krumble.
Scrape down the sides and give the dough a quick mix using a spatula to be sure all the ingredients are incorporated.
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:
Place the glucose, sugar, water, rinds, juice and vanilla seeds into a large saucepan, set aside.
For the Chantilly cream:
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:
Preheat oven to 180°C fan-forced.
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.
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.
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:
Combine candied kumquats and verjuice in a small bowl. Set aside to soak.
To cook the babas:
Bake the proved babas for 16-20 minutes or until golden and cooked through, turn out onto a wire rack immediately.
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.
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.
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.
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 analysis per serving (12 servings)
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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