Brown Butter Rum Babas

Instructions

1. 1

   Preheat the oven to 180°C. Grease and flour two 20cm round cake pans.

   Tip: Use a pastry brush to remove excess flour.

2. 2

   In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma.

   Tip: Watch the butter closely to avoid burning.

3. 3

   Remove the browned butter from the heat and stir in the rum until well combined. Let cool slightly.

   Tip: Strain the rum if desired for a clearer glaze.

4. 4

   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, and vanilla extract.

   Tip: Use a whisk attachment for the best results.

5. 5

   Add the dry ingredients to the wet ingredients and whisk until just combined. Pour in the browned butter mixture and whisk until smooth.

   Tip: Do not overmix.

6. 6

   Divide the batter evenly between the prepared pans and smooth the tops.

   Tip: Tap the pans gently to remove air bubbles.

7. 7

   Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

   Tip: Let cool in the pans for 5 minutes before transferring to a wire rack.

8. 8

   To make the frosting, beat the confectioners' sugar and buttercream in a large mixing bowl until smooth and creamy.

   Tip: Adjust the consistency as needed by adding more sugar or butter.

9. 9

   Assemble the babas by spreading a layer of frosting on top of one cake layer, then topping with the second layer.

   Tip: Decorate as desired with additional frosting and toppings.