6 Serves
150 Mins
Mix the flour, yeast, sugar, milk, and eggs in the stand mixer until a soft, elastic dough forms.
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PalestinianVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
79 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
80 mg / 1,250 mgPotassium
491 mg / 4,700 mgSodium
386 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
1 g / 28 gSugar
17 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Divide the dough among greased baba molds and let it proof in a warm place until visibly puffy.
Bake the babas until risen, golden, and firm in the center.
Simmer the water, sugar, and rum until the sugar dissolves into a clear syrup.
Unmold the warm cakes and soak them in the rum syrup until saturated, then serve.
12
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Chinese
Indian