Treacle Rum Babas

Instructions

1. 1

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

   Tip: Make sure to use a dry measuring cup for the dry ingredients.

2. 2

   In a separate bowl, whisk together the milk, eggs, and melted butter.

   Tip: Use room temperature ingredients for the best results.

3. 3

   Gradually pour the wet ingredients into the dry ingredients and mix until a smooth dough forms.

   Tip: Don't overmix the dough.

4. 4

   Knead the dough for 10 minutes until it becomes smooth and elastic.

   Tip: You can use a stand mixer with a dough hook attachment for this step.

5. 5

   Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.

   Tip: Make sure the bowl is warm before adding the dough.

6. 6

   Preheat the oven to 180°C (350°F).

   Tip: Use an oven thermometer to ensure the correct temperature.

7. 7

   Punch down the dough and divide it into 4 equal pieces.

   Tip: You can use a kitchen scale to divide the dough accurately.

8. 8

   Shape each piece into a ball and then flatten it slightly into a disk shape.

   Tip: Use a rolling pin to flatten the dough if needed.

9. 9

   Place the disks on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.

   Tip: Use a toothpick to check for doneness.

10. 10

    While the buns are baking, prepare the syrup by combining the treacle, rum, golden syrup, and water in a saucepan.

    Tip: Bring the syrup to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.

11. 11

    Remove the buns from the oven and let them cool for 5 minutes.

    Tip: Use a wire rack to cool the buns if you have one.

12. 12

    Dip each bun in the syrup and let it cool completely before serving.

    Tip: You can store the buns in an airtight container at room temperature for up to 2 days.