Dulce de Leche Rum Babas

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a small saucepan, combine the sugar and 50ml of water. Heat over medium heat, stirring occasionally, until the sugar dissolves.

   Tip: Monitor the temperature to prevent burning.

3. 3

   Bring the sugar mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, stirring occasionally.

   Tip: The mixture will turn a deep amber color.

4. 4

   Remove the saucepan from the heat and slowly pour in the dulce de leche, whisking constantly to prevent lumps.

   Tip: The mixture will bubble and steam vigorously.

5. 5

   In a large mixing bowl, whisk together the flour, baking powder, and salt.

6. 6

   Add the melted butter, eggs, vanilla extract, and dairy-free milk to the dry ingredients. Mix until a smooth dough forms.

   Tip: The dough should be slightly sticky.

7. 7

   Knead the dough for 5 minutes until it becomes smooth and elastic.

8. 8

   Divide the dough into 4 equal pieces. Roll each piece into a ball and then flatten it slightly into a disk shape.

9. 9

   Place a tablespoon of dulce de leche in the center of each disk. Fold the dough over the filling to form a bun, and press the edges together to seal.

   Tip: Make sure the edges are sealed tightly to prevent the filling from escaping during baking.

10. 10

    Place the buns on a baking sheet lined with parchment paper, leaving about 1 inch of space between each bun.

11. 11

    Bake the buns for 15-20 minutes, or until they are golden brown.

    Tip: The buns will be soft and fluffy on the inside and crispy on the outside.