Banana Rum Baba

Difficulty: Medium
Preparation: 30 mins
Cooking time: 25 mins
Rest: 2 hours

Ingredients :

• 250g of flour
• 10 g of fresh baker's yeast
• 50 g of sugar
• A pinch of salt
• 4 eggs
• 100 g of unsalted butter
• 100 ml of lukewarm milk
• Zest of a lemon
• 200ml Clément x Kadalys Rum with banana
• 30ml of water
• 150 g of sugar for the syrup

Preparation :

1. In a bowl, dissolve the yeast in the lukewarm milk. Add one tablespoon of sugar and two tablespoons of flour. Let sit for 15 minutes until the mixture begins to foam.
2. In a large bowl, add the remaining flour, sugar and salt. Make a well in the center and add the eggs and yeast mixture. Mix until you have a smooth paste.
3. Add the soft butter in small pieces and knead until the dough is elastic. Cover and let rise in a warm place until doubled in size.
4. Preheat your oven to 180°C. Pour the dough into a previously buttered baba (or donut) mold and leave to rise for another 20 minutes.
5. Bake for about 25 minutes until the baba is golden brown.
6. While cooking, prepare a syrup by bringing the water, sugar and lemon zest to a boil. Remove from the heat and add the banana rum.
7. Once out of the oven, soak the hot baba with the rum syrup; it generally takes 10 to 15 minutes for the cake to absorb the syrup well. You can drizzle the cake several times with the syrup. To know if the baba is ready, it should be evenly moist to the touch.

Serve this Banana Rum Baba warm or at room temperature. For an aesthetic touch, accompany it with whipped cream and a few pieces of fresh banana.

Good tasting !