Butterscotch Rum Babas
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Moist and flavorful rum-infused baba pudding cakes dipped in caramel and butterscotch sauce.
Ella x
Ingredients
- 250 gall-purpose flour
- 250 ggranulated sugar
- 150 gunsalted butter
- 4large eggs
- 250 mlwhole milk
- 5 gactive dry yeast
- 60 mldark rum
- 50 gcocoa powder
- 5 gbaking soda
- 5 gsalt
- 150 mlcaramel sauce
- 100 mlbutterscotch sauce
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
In a large mixing bowl, whisk together the flour, sugar, and yeast.
Tip: Use a hand whisk for this step.
- 3
Add the melted butter, eggs, milk, rum, cocoa powder, baking soda, and salt. Whisk until smooth.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Transfer the mixture to a piping bag fitted with a large round tip.
- 5
Pipe the mixture into 6-8 portions, depending on desired size.
Tip: Tap the baking sheet gently to remove any air bubbles.
- 6
Bake for 15-20 minutes, or until the cakes are golden brown.
Tip: Check for doneness by inserting a toothpick into the center.
- 7
Dip the cooled cakes into the caramel and butterscotch sauce.
Tip: Drain any excess sauce on a paper towel.
- 8
Serve warm, topped with additional butterscotch sauce if desired.
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