Recipe:

30g (1oz) lukewarm milk
3g (0.1oz) dry yeast
20g (0.7oz) granulated sugar
2 eggs
210g (7.4oz) all-purpose flour
1/2 teaspoon of fine sea salt
70g (2.46oz) unsalted butter
60g (2.1oz) candied orange and lemon peel
1 teaspoon of pure vanilla extract

For syrup:

170g (6oz) granulated sugar
350g (12oz) water
1 teaspoon of pure vanilla extract
One lemon or orange peel
100g (3.5oz) “Grand Marnier” liqueur or rum

Apricot jam, warmed

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#rumbaba #babaaurhum #dessert #pastry