Add the beaten eggs gradually and work the dough until elastic. Fill the molds only halfway so the tops have room to rise.
Make ahead Bake the cakes ahead and keep them covered once cool. Warm the syrup and soak them on the day of serving.
Babà
Prep 40 min · Cook 30 min · Rest 2 hr · Serves 12 · Difficulty Hard
Method
Mix the flour and crumbled yeast in the mixer bowl. Add half the beaten eggs, the honey and about half the 75 g soft butter. Mix, then add the remaining eggs and soft butter gradually with the salt, working until the dough is cohesive and elastic. Cover and rest for 30 minutes.Mix the flour and crumbled yeast in the mixer bowl. Add half the beaten eggs, the honey and about half the 2¾ oz soft butter. Mix, then add the remaining eggs and soft butter gradually with the salt, working until the dough is cohesive and elastic. Cover and rest for 30 minutes.
Grease the molds with the remaining 10 g butter. Pipe the dough into them, filling each halfway. Set on a tray, cover loosely and let rise for about 1 hour, until the dough approaches the rims.Grease the molds with the remaining ¼ oz butter. Pipe the dough into them, filling each halfway. Set on a tray, cover loosely and let rise for about 1 hour, until the dough approaches the rims.
Heat the oven to 190°C. Bake for about 25 minutes, until the cakes are deep golden and set. Unmold onto a rack.Heat the oven to 375°F. Bake for about 25 minutes, until the cakes are deep golden and set. Unmold onto a rack.
During the final rise or baking, heat the sugar with 800 g water and the strip of lemon peel. Bring to a boil, remove from the heat and stir in the rum. In the second pan, warm the sieved apricot jam with the remaining 70 g water until smooth.During the final rise or baking, heat the sugar with 1¾ lb water and the strip of lemon peel. Bring to a boil, remove from the heat and stir in the rum. In the second pan, warm the sieved apricot jam with the remaining 2½ oz water until smooth.
Using the skimmer, lower the cakes into the warm syrup in batches and turn gently until soaked through. Lift onto the rack over a tray and drain. Allow about 30 minutes to cool, then brush with the warm apricot glaze.Using the skimmer, lower the cakes into the warm syrup in batches and turn gently until soaked through. Lift onto the rack over a tray and drain. Allow about 30 minutes to cool, then brush with the warm apricot glaze.
