1/2 cup of milk
25 g of active dry yeast (or 1 packet)
1/2 cup of all-purpose flour
2 tablespoons of sugar
1/2 cup of unsalted butter
6 tablespoons of sugar
1/2 teaspoon of salt
2 tablespoons of grated lime zest
3 large eggs, well beaten
1 1/2 cups of all-purpose flour
Cake Glaze:
1/2 cup of milk
1 cup of water
1/4 cup of rum
Rum Syrup
.
1/2 cup of milk
25 g of active dry yeast (or 1 packet)
1/2 cup of all-purpose flour
2 tablespoons of sugar
1/2 cup of unsalted butter
6 tablespoons of sugar
1/2 teaspoon of salt
2 tablespoons of grated lime zest
3 large eggs, well beaten
1 1/2 cups of all-purpose flour
Cake Glaze:
1/2 cup of milk
1 cup of water
1/4 cup of rum
Rum Syrup
.
Scald the milk and let it cool until warm
Add the active dry yeast, 1/2 cup of flour, and 2 tablespoons of sugar
Mix until a homogeneous dough forms
Cover and let it rest for 1 hour
Beat the butter and gradually add the 6 tablespoons of sugar
Beat until light and fluffy
Add the salt, lime zest, eggs, and flour
Beat well with the yeast mixture for 15 minutes
Grease individual molds on the bottom and sides, fill to the halfway point, cover with a cloth, and let it rise for about 1 hour
Bake in a moderate oven for 40 minutes
Cake Glaze: Boil the milk with water for 5 minutes
Let it cool and add the rum
When removing the babas from the oven, pour the syrup over them, allowing them to absorb the liquid well
Serve with a little damson jelly on top.
