Nutty Honey Rum Baba

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Serve: - Your Nutty Honey Rum Babas are ready to be enjoyed! Garnish with extra chopped nuts and a drizzle of honey if desired.