Go Gaga Over A Baba!
The Boys Do Bake Off - Series 3, Ep.1 - Cake Week
With Series 7 in production the Gents have made it to the start of Series 3's technical challenges. The start of this series saw the bakers tackle a 'retro classic' using a recipe, albeit brief, by Paul Hollywood. Although these sweet syrupy treats are quite obviously a dessert they're not cakes! They are in fact breads made with a very enriched yeasted dough.
Combine the dry ingredients, flour, yeast, sugar and salt in a mixing bowl or mixer before adding three quarters of your egg and milk mixture. Gradually add in the remaining liquid before working the dough until smooth and silky. We used a mixer with a dough hook but you can do this by hand. Now add in your softened butter and knead again until glossy and soft before setting aside to prove until doubled in size.
Whist your dough rises, prepare your savarin moulds (or small dariole's if you prefer). Generously butter the moulds before coating with caster sugar. Be careful where you put your ingredientsas one of the Bake Off contestants found out to their horror, when they coated their moulds with salt!
Knock back your dough and place in a piping bag then pipe equal amounts of dough in your moulds (we used digital scales rather than judge by eye), then leave to prove again. Be careful not to over prove as you don't want a ring around your babas. Once risen, bake in a pre-heated oven for about 25 minutes until lightly golden.
For the sugar syrup simply heat sugar, water and rum to a rolling boil then leave to cool a little before pouring over your babas. Do this with half the syrup in a wide dish then turn and repeat to ensure they are moist throughout.
Serve with chantilly cream (whipped cream sweetened with a little icing sugar and vanilla) filling the centre of your babas. We opted for a few fresh blueberries but, if you want the full retro experience you could top your cream with a bright red glace cherry!