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Gluten-Free Rum Babas (Savarins)

Name: Gluten-Free Rum Babas (Savarins)
Prep time: 2 h
Cook time: 30 min
Cuisine: Italian,Mediterranean
Ingredients: 300 g Mix Pâtisserie; 100 g margarine; 5 eggs; 1 cup lukewarm milk; 1 tbsp sugar; 10 g dried yeast; grated zest of an unwaxed lemon; 1 pinch/es of salt; 300 g sugar; 1/2 l water; 1 shot rum; 1 lemon

145-150 min

Treat your guests with these individual little boozy bakes. An intoxicatingly good end to any meal.

These sweet and spongy little savarins seem to be an evolution of the Austrian Gugelhupf cake. However, these boozy babàs are an altogether more indulgent affair – sweeter, stickier and soaked through with a citrusy rum syrup. This recipe for gluten free savarins flavours the cakes with lemon zest, which adds a delicate hint of freshness to the retro classic. Make sure you make time to prepare these puddings in advance: the earlier you do, the longer the babàs have to absorb the rum syrup. Serve with a bonus shot of rum on the side for good measure.

Cook

Preparation

in 120 minutes

Cooking

in 25-30 minutes

Temperature

180 °C

Cut the margarine into cubes and allow it to soften. Then stir it in a bowl with the eggs and sugar.
Mix the flour with a pinch of salt and add it little by little to the bowl with the margarine-egg mixture.
Then dissolve the dried yeast in the lukewarm milk, add it and the lemon zest to the other ingredients.
Work everything into a smooth mixture until the batter no longer sticks to the sides of the bowl.
Cover the dough and let it rise for about one hour.
Then knead the dough once again for a few minutes and pour it into the various savarin forms that have been greased and coated with flour.
Cover with a cloth and allow to rise until they have doubled in volume. Bake in a preheated oven for 25-30 minutes.
In the meantime, prepare the sauce in which the savarins will be soaked. Heat the sugar, water, and lemon zest until a syrup is formed.
Remove from the heat and add the rum. Soak the savarins in the sauce while they are still warm.

Ingredients