Pickle Juice Baba au Rhum (Version imprimable)
Yeast cakes soaked in pickle-tinged rum syrup, whipped cream topping, and optional pickles for bold flavor.
# Ingrédients:
→ Baba Dough
01 - 1 2/3 cups all-purpose flour
02 - 2 1/2 tablespoons granulated sugar
03 - 1/2 teaspoon salt
04 - 1 1/2 teaspoons active dry yeast
05 - 3 large eggs, room temperature
06 - 1/4 cup whole milk, lukewarm
07 - 1/3 cup unsalted butter, softened, plus extra for greasing
→ Pickle Juice Rum Syrup
08 - 3/4 cup water
09 - 1/2 cup granulated sugar
10 - 7 tablespoons white rum
11 - 1/4 cup dill pickle juice
→ Whipped Cream
12 - 3/4 cup heavy cream
13 - 1 tablespoon powdered sugar
14 - 1/2 teaspoon vanilla extract
→ Garnish
15 - Thinly sliced pickles (optional)
16 - Fresh mint leaves (optional)
# Étapes:
01 - Combine lukewarm milk and active dry yeast in a small bowl. Allow mixture to stand for 5 minutes until foamy.
02 - Whisk together flour, granulated sugar, and salt in a large mixing bowl. Incorporate eggs and milk-yeast mixture, blending until smooth.
03 - Beat softened butter into the dough gradually until fully absorbed and the mixture becomes glossy and elastic.
04 - Cover the bowl with a clean towel and let the dough rise in a warm location for 1 hour, until doubled in volume.
05 - Preheat oven to 350°F (180°C). Grease 8 small baba molds or muffin tins with unsalted butter.
06 - Evenly divide the risen dough among molds, filling each approximately halfway. Allow to rise uncovered for 20–30 minutes until visibly puffy.
07 - Bake in preheated oven for 15–20 minutes, or until golden brown and springy to the touch. Remove and unmold onto wire rack to cool slightly.
08 - While babas bake, simmer water with granulated sugar in a small saucepan until dissolved. Remove from heat and stir in white rum and dill pickle juice.
09 - Immerse warm babas in pickle juice rum syrup for 1 minute, rotating to ensure even absorption. Transfer to wire rack to drain.
10 - Beat heavy cream, powdered sugar, and vanilla extract with electric mixer until soft peaks are formed.
11 - Plate babas, topping with whipped cream. Garnish with thin pickle slices and fresh mint leaves if desired.
# Additional Tips::
01 -
- Playful blend of sweet, tangy, and savory flavors
- Perfect conversation starter for gatherings
02 -
- For a more subtle pickle flavor, reduce pickle juice to 30 ml.
- Baba dough should be soft and elastic for best syrup absorption.
03 -
- Let the babas soak until fully saturated for maximum flavor.
- Serve with dry sparkling wine or gin cocktail for a balanced pairing.