How to make it

  • The babas can be baked in advance. Keep them in an airtight container at room temperature for up to 2 days, or wrapped well and frozen for up to 2 weeks. Bring them to room temperature, soak them in the syrup, and glaze them just before serving. The babas will absorb the syrup more readily if the syrup is warm. If desired, serve with lightly sweetened whipped cream.
  • 1. For the batter: Whisk together flour, sugar, yeast, and salt in medium bowl. In bowl of standing mixer fitted with paddle, mix together water, eggs, and orange zest. Add flour mixture and mix at low speed until very loose dough forms and no dry spots remain, scraping sides of bowl as necessary, about 2 minutes. With mixer running at low speed, add softened butter, one piece at a time. Continue to beat until batter is smooth, about 2 minutes. Add currants and beat until incorporated, about 15 seconds longer.
  • 2. Lightly grease 2 popover pans and place batter in them, filling each cup halfway. Loosely cover with plastic wrap that has been lightly coated with cooking spray and let rise at warm room temperature until batter reaches tops of the popover pans, about 2 hours.
  • 3. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Bake until babas are golden brown, 14 to 17 minutes, rotating pans halfway through baking time. When babas have cooled slightly, about 5 minutes, remove from pans and place on wire racks to cool.
  • 4. For the syrup: Bring water and sugar to simmer in small saucepan over medium heat, stirring occasionally. When sugar has dissolved, turn off heat; stir in rum.
  • 5. Using tongs, dip one cooled baba into warm rum syrup, turning to coat, leaving baba in syrup for 5 seconds. Place soaked baba back on rack. Repeat with remaining babas. Brush melted jelly onto top of each baba and serve.
  • Notes: Preparing Babas au Rhum
  • 1. Fill greased cups in popover pan halfway with batter and cover loosely with plastic wrap.
  • 2. Don't bake until batter rises to tops of cups, about 2 hours.
  • 3. Holding cooled baba with tongs, submerge in syrup and turn to coat evenly. Soak each baba for 5 seconds.

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