Rum Baba With Exotic Fruits And Whipped Cream

Name: Rum Baba With Exotic Fruits And Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup milk, gently warmed to 105u00b0; 1 3/4 tsp active dry yeast; 1 cup sugar; 2 cups flour; 4 None medium eggs, beaten; 5 tbsp butter, softened; 1 None orange, zested and juiced; 3 tbsp rum; 3 None kiwis, peeled and sliced; 1 None small, ripe mango, peeled and sliced; 3-4 None passion fruits, halved with the pulp removed; 3/4 cup whipping cream; 1 tsp vanilla extract

Servings: persons

1/4 cup milk, gently warmed to 105u00b0
1 3/4 tsp active dry yeast
1 cup sugar
2 cups flour
4 None medium eggs, beaten
5 tbsp butter, softened
1 None orange, zested and juiced
3 tbsp rum
3 None kiwis, peeled and sliced
1 None small, ripe mango, peeled and sliced
3-4 None passion fruits, halved with the pulp removed
3/4 cup whipping cream
1 tsp vanilla extract

1
Mix together the milk and yeast and leave until foamy. Mix 2 tbsp of the sugar with the flour and a pinch of salt. Combine flour mixture with milk mixture in a mixer fitted with a dough hook. Mix until the dough is smooth and shiny. Add the softened butter and knead until the butter is absorbed. Cover the dough and allow to proof in a bowl in a warm place for about 45 mins.
2
Grease a ring or doughnut pan and dust with flour. Take the dough out of the bowl and knead again. Fill the ring pan with the dough, ensuring that each ring is about two-thirds full. Leave to rise for about 30 mins.
3
To make the syrup, pour the orange juice, zest and 1 cup of water into a pan and add the rest of the sugar. Bring to a boil and simmer for about 5 mins until the sugar has dissolved. Add the rum, stirring briefly. Remove from the heat and set to one side to cool.
4
Bake the dough in a preheated oven at 400u00b0F for 15-20 mins, until golden brown. Remove from the tray and place on a wire rack. While the babas are still warm, soak them in the rum syrup and return them to the wire rack to allow them to cool.
5
Whip the cream with the vanilla extract. To serve, put a dollop of whipped cream on the babas and decorate with the exotic fruit.

874

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup milk, gently warmed to 105u00b0, 1 3/4 tsp active dry yeast, 1 cup sugar, 2 cups flour, and more.

Yes, Rum Baba With Exotic Fruits And Whipped Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!