yeast goods recipe:

rum baba

ingredients

flour (strong) 200 gm
yeast - fresh 12 gm
sugar 10 gm
milk 125 ml
eggs 2 pc
butter 50 gm
currants 50 gm

production

1. Place the warm, sieved flour into a bowl and make a well
2. Mix the yeast and sugar with a little of the milk (blood temperature) and pour into the well
3. Sprinkle with a little of the flour from the sides, cover with a cloth and leave in a warm place until it ferments
4. Add the remainder of the warm milk, beaten eggs, melted butter and fruit, knead well to a smooth elastic dough
5. Replace into a ;lightly oiled bowl, cover with a cloth and allow to prove in a warm place
6. Half fill buttered dariole moulds, and prove
7. Bake in a hot oven at 200ºC for approximately 30 minutes
8. Turn out when cooked , cool slightly
9. Soak carefully in a hot stock syrupwith rum
10. Invert and brush with apricot glaze

stock syrup

ingredients

sugar 100 gm
water 250 ml
bay leaf 1 pc
coriander seed 2-3 pc
small cinnamon stick ½ pc
lemon (juice and rind) 1 pc
rum 100 ml

production

1. Boil all the ingredients together and strain

chef notes:

 

email chef@tallyrand.info