- 150ml lukewarm milk
- 2 tsp dried yeast
- 3 cups (450g) plain flour
- ¼ cup (55g) caster sugar
- 3 tbsp good quality instant coffee granules
- ¼ tsp salt flakes
- 4 eggs, lightly whisked
- 120g unsalted butter, melted
- ½ cup (125g) mascarpone, whisked, to serve
For the Espresso Syrup:
- 2 cups (440g) caster sugar
- 1 cup (250ml) strong espresso coffee
- 2 cups (500ml) water
- ½ cup (125ml) rum
- Preheat oven to 180°C (160°C fan forced). Place the milk and yeast in a small bowl and set aside for 5 minutes, or until the mixture is foamy.
- Place the flour, sugar, coffee and salt in the bowl of an electric stand mixer fitted with a dough hook. Add the egg, milk mixture and butter and mix on medium until combined. Increase the speed to high and knead for 8 minutes, or until smooth.
- Divide the dough between 10 x 150ml well-greased dariole moulds, and set aside loosely covered for 30 minutes, or until the dough reaches the top of the tin.
- Place the rum babas on a baking tray and bake for 20 minutes or until golden and cooked through. Cool slightly and turn out the moulds.
- Meanwhile, to make the syrup, combine the sugar, coffee and water in a medium saucepan over medium heat. Bring to a simmer and boil gently for 5 minutes or until syrupy. Add the rum and set aside to cool slightly. Pour over the rum babas and set aside to soak for 30 minutes. Serve with mascarpone.
Smart Tip: You can store the rum babas in an airtight container for two to three days. To make an alcohol-free version, simply omit the rum.