Vegan sweets: rum baba

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Carlos Laforet Coll
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Typical Neapolitan dessert but of Polish origin, the soft babà makes even the most austere mouth water. So to soften these cold winter afternoons here is a vegan variant without any trace of animal origin, but certainly no less tasty.

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“I what a taste, and what a prufumme! Neither babà, how beautiful it is! " Typical Neapolitan dessert but of Polish origin, the fluffy baba makes even the most austere mouth water. So to soften these cold winter afternoons here is a vegan variant without any trace of animal origin, but certainly no less tasty.





Ingredients for babas

  • 240 g of Manitoba flour
  • 50 g of potato starch
  • soy butter o vegan margarine
  • 1 glass of soya milk (or other types of vegetable milks)
  • 4 tablespoons of warm water
  • 40 g of cane sugar
  • Soy Lecithin Mix: 1 tablespoon of soy lecithin, 1 tablespoon of sunflower oil, 3 tablespoons of water, 1 pinch of turmeric
  • 20 g of yeast
  • 6 molds for baba

Ingredients for soaking

  • Acqua
  • sugar cane
  • rum

Ingredients for polishing

  • 1 part of water
  • 2 parts of apricot jam

Preparation

First of all, prepare the soy lecithin mix, putting all the ingredients (lecithin, oil and water) in a small bowl and beat with the help of a fork or, even better, with a whisk until the leticin is completely dissolved. Then let the mixture rest at room temperature.

At this point, start preparing thedough for baba dissolving the brewer's yeast in 4 tablespoons of warm water and knead with at least 80g of flour until a soft dough is obtained. Let it rest covered for about half an hour. Meantime "grease the molds well " (With soy butter or vegetable margarine). After half an hour put the dough in a large bowl and incorporate the mix of leticin and the remaining butter and mix everything very well. Add the rest of the flour, the potato starch, the brown sugar and the milk pouring one cup at a time. The dough must become very soft, similar to that of sponge cake. It is very important to work it for a long time and energetically. After kneading, let it rise for at least 50 minutes. Once it has risen, pour it into molds, filling them in half. Let rise again until the dough has passed the edge.



Once the leavening is complete, place the molds in the oven at 180 ° C for about 15 minutes. When cooked, place the babà carefully in a pan lined with parchment paper and put them back in the oven for a few more minutes, turning them every now and then. When the surface has achieved a nice color, you can take them out. Let them cool to room temperature and start at prepare for soaking and polishing. With rum and it sugar cane prepare a syrup and dip the cooled babà into it. Finally, melt the apricot jam in the water in a saucepan over low heat for a few minutes. When it has cooled, sprinkle the syrup with a brush on each baba.



That's all! Enjoy your meal

Gloria Mastrantonio

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