Pineapple & Black Pepper Spiced Rum Babas

Name: Pineapple & Black Pepper Spiced Rum Babas
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 2 x 435g tins pineapple chunks in juice; 200 g strong white flour; 7 g sachet fast action dried yeast; 25 g caster sugar, plus 2tbsp to sprinkle; 50 g unsalted butter, softened; 100 mL milk; 2 medium egg yolks; Oil, to grease; Finely grated zest 2 limes; 1 tsp. black peppercorns, roughly crushed; 100 g caster sugar; 150 g caster sugar; 1/4 tsp. black peppercorns, finely ground; Juice 2 limes; 3 tbsp. dark rum

Black peppercorns add a spicy warmth to these bread-cake hybrids – grind them just before use.

By The Good Housekeeping Cookery TeamPublished: 22 April 2024

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Kris Kirkham

Babas are best baked a few days in advance, as when slightly stale they soak up more of the delicious syrup.

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Yields:

6 serving(s)

Prep Time:

30 mins

Cook Time:

50 mins

Total Time:

1 hr 20 mins

Cal/Serv:

487

Ingredients

FOR THE BABAS

2 x 435g tins pineapple chunks in juice
200 g
strong white flour
7 g
sachet fast action dried yeast
25 g
caster sugar, plus 2tbsp to sprinkle
50 g
unsalted butter, softened
100 ml
milk
2
medium egg yolks
Oil, to grease

FOR THE COMPOTE

Finely grated zest 2 limes
1 tsp.
black peppercorns, roughly crushed
100 g
caster sugar

FOR THE SYRUP

150 g
caster sugar
1/4 tsp.
black peppercorns, finely ground
Juice 2 limes
3 Tbsp.
dark rum

Directions

1. Step 1To make the babas, drain the pineapple, reserving the juice. Finely chop 50g of the pineapple chunks. Set chopped pineapple, pineapple chunks and juice aside (separately) until needed.
2. Step 2In a large bowl, using a wooden spoon, mix flour, yeast, 25g sugar and 1⁄2tsp salt until combined. Mix in butter, then milk and egg yolks; beat to combine. Scrape dough on to a greased surface; knead for 5min, with a wet hand (it will be quite sticky), until dough comes together and is smooth. Add finely chopped pineapple; knead into dough until evenly distributed. Return to bowl, cover and set aside to rise in a warm place for 1hr, or until doubled in size.
3. Step 3Meanwhile, make the compote. Roughly chop remaining pineapple chunks and combine in a pan with lime zest, crushed peppercorns, sugar and 100ml of the reserved pineapple juice (discard or drink the rest). Cook over low heat, stirring, until sugar dissolves. Increase heat to medium; bubble gently for 20min, stirring occasionally, until pineapple has broken down. Remove from heat and leave to cool completely.
4. Step 4Thoroughly grease a 6-hole mini bundt tin/mould (see GH Tip) and sprinkle evenly with 2tbsp sugar to coat. Tap out excess. With a wet hand, punch down dough in a bowl. Divide dough between the moulds (weigh for best results), filling them 2⁄3 full, and press the dough down into all the grooves. Cover loosely with greased clingfilm (oil-side down) and leave to rise in a warm place for 45min, until puffed.
5. Step 5Preheat oven to 180°C (160°C fan) mark 4. Remove clingfilm and bake the risen babas for 20min until golden. Leave to cool in the tin for 5min, before turning out on to a wire rack to cool completely.
6. Step 6When the babas are cool, make the syrup. Heat sugar, ground pepper, lime juice and 75ml water in a pan over low heat, stirring until the sugar dissolves. Increase heat and bubble for 2min, until slightly thickened. Stir in the rum and leave to cool for 5min.
7. Step 7Pour 1⁄2 the syrup into a Tupperware container or roasting tin just big enough to hold the babas in a single layer. Arrange the cooled babas in the Tupperware and pour over the remaining syrup. Leave to soak for 1-2hr. Serve the soaked babas with the compote and a drizzle of syrup, with cream or ice cream on the side, if you like.

GET AHEAD
Make babas to end of step 5 up to 3 days ahead. Once cool, transfer to an airtight container and store at room temperature. Make the compote up to 3 days ahead; cover and chill. Bring to room temperature and complete recipe to serve.
GH TIP
Mini cake tins vary in capacity. We used a 4-cup Nordic Ware heritage bundtlette tin, but if yours is bigger or smaller just make sure to fill the moulds 2/3 full. If you don’t have a mini bundt tin, use a deep muffin tin instead, it will make about 9 babas.