Gluten-Free
Nutty Honey Rum Baba
- Prep time 15 minutes
- Cook time 40 minutes
- makes 6
Author Notes
Indulge in a delightful fusion of tradition and innovation with our Nutty Honey Rum Baba. These delectable treats feature a moist and fluffy almond-infused baba, generously soaked in a luscious dark rum syrup with a hint of honey. The addition of a medley of chopped nuts lends a delightful crunch to each bite. With its harmonious blend of flavors and textures, this dessert is a true masterpiece, perfect for those looking to elevate their sweet tooth cravings. It's a modern twist on a classic favorite, making it a must-try for food enthusiasts and dessert aficionados alike. —SilverForkGf
What You'll Need
Ingredients
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1 cup
All-purpose gluten-free flour
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1/4 cup
Almond flour
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1/4 cup
Honey
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1/4 cup
Warm almond milk (unsweeten)
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2 1/4 teaspoons
Active dry yeast
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2
Large eggs
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1/4 cup
unsalted butter, softened
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Pinch
Sea salt
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Zest of 1 lemon
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1/2 cup
chopped mixed nuts (walnuts, almonds, and pistachios)
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1 cup
Water
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1 cup
Granulated sugar
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1/2 cup
Dark rum
Directions
- Prepare the Dough: - In a small bowl, dissolve the yeast in warm milk. Let it sit for about 5 minutes until frothy. - In a large mixing bowl, combine the all-purpose flour, almond flour, honey, eggs, softened butter, pinch of salt, and lemon zest. - Add the yeast mixture to the dry ingredients and mix until you have a smooth dough. - Fold in the chopped mixed nuts. - Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour or until it has doubled in size.
- Shape and Bake: - Preheat your oven to 350°F (175°C). - Grease a muffin tin or individual rum baba molds. - Gently punch down the risen dough and divide it into equal portions. Shape each portion into a ball and place it into the molds. - Bake for 20-25 minutes or until the baba are golden brown and sound hollow when tapped.
- Prepare the Rum Syrup: - While the babas are baking, combine the water and sugar in a saucepan. Bring to a boil, then reduce the heat and simmer for about 5 minutes to create a syrup. - Remove the syrup from heat and stir in the dark rum. Let it cool.
- Soak the Babas: - Once the babas are out of the oven and slightly cooled, gently remove them from the molds. - Place the babas in a shallow dish or on a wire rack. - Pour the cooled rum syrup over the babas, making sure to soak them thoroughly. Allow the babas to absorb the syrup for at least 30 minutes.
- Serve: - Your Nutty Honey Rum Babas are ready to be enjoyed! Garnish with extra chopped nuts and a drizzle of honey if desired.
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