Rum Baba with Limoncello – Vegetarian

0
AI generated image

Rum Baba with Limoncello - Vegetarian

Our Rum Baba with Limoncello is a decadent dessert that marries the rich flavors of rum and the zesty punch of limoncello. Each baba is perfectly moist, having soaked up a luxurious syrup that adds depth and sweetness to every bite. Topped with a dollop of whipped cream and a sprig of fresh mint, this dessert is as visually stunning as it is delicious.
Temps de préparation 20 minutes
Temps de cuisson 35 minutes
Temps total 1 minute
Type de plat Dessert
Cuisine Italian
Portions 8 servings
Calories 320 kcal

Ingrédients
  

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1/4 cup unsalted butter, melted
  • 1 packet packet active dry yeast
  • 1/4 teaspoon salt
  • 1 cup water
  • 1 cup sugar (for syrup)
  • 1/2 cup rum
  • 1/4 cup limoncello
  • 1/2 teaspoon lemon zest
  • Whipped cream, cream, for garnish
  • Fresh mint mint leaves, for garnish

Instructions
 

  • In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until foamy.
  • In a large bowl, mix the flour, sugar, and salt. Make a well in the center and add the eggs, melted butter, and the yeast mixture.
  • Mix until the dough becomes smooth and elastic, about 10 minutes by hand or 5 minutes with a mixer.
  • Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour or until doubled in size.
  • Preheat the oven to 375°F (190°C). Grease a muffin tin or baba molds.
  • Punch down the dough and divide it into the prepared molds, filling each about halfway.
  • Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  • While the babas are baking, prepare the syrup by combining water, sugar, rum, limoncello, and lemon zest in a saucepan. Bring to a boil, then reduce to a simmer for about 10 minutes.
  • Once the babas are baked, remove them from the oven and let cool slightly. Soak the babas in the warm syrup, turning them to ensure they absorb as much syrup as possible.
  • Serve the rum babas topped with whipped cream and garnished with fresh mint leaves.

Nutrition (per 100g)

Serving: 100g | Calories: 320kcal | Carbohydrates: 50g | Protéines: 6g | Fat: 8g | Sucre: 30g
Keyword alcohol-infused cake, baked goods, classic dessert, dessert recipe, easy baking, festive dessert, Homemade dessert, indulgent treat, Italian dessert, lemon zest, limoncello dessert, Moist cake, party dessert, rum baba, special occasion, summer dessert, sweet treat, syrupy dessert, whipped cream
Tried this recipe?Let us know how it was!

Laisser un commentaire

Votre adresse e-mail ne sera pas publiée. Les champs obligatoires sont indiqués avec *

Recipe Rating




Like
Close
Frenchy Nosh © Copyright 2024. All rights reserved.
Close