How to make rum baba with Martin Wishart

[@supersimon22]

Blimey - this chef makes a tricky dessert look v simple. Clearly an extremely skilful chef, takes a lot of practice to be this good

[@Gourmet_Goon80]

This guy is the boss. Great recipe, confident presentation and description. Superb video.

[@mariveneta]

Great video! Very well explained and presented. Even for inexperienced people. Thank you!

[@maxjjackson]

Great recipe, well delivered.

[@judyfleming6269]

Great video!! I made this for an exam in Baking and Pasty Arts. Love them!!!

[@limitlesshomechef]

This is the best rum baba. Thank you, chef Martin.

[@mrsthomsonsvideos450]

This is a fabulous recipe. I have made it several times and always it turns out.

[@stopthephilosophicalzombie9017]

What is the texture like?

[@mrsthomsonsvideos450]

It’s like a sponge/ doughnut texture.

[@jenniferrivera8627]

Where can the recipe be located

[@mrsthomsonsvideos450]

@@jenniferrivera8627 I hope this link I have posted works for you. If it doesn’t, try searching for Martin Wishart recipes. Good luck.

[@nigelponsonbysmythe8453]

Best rum babas on KZbin, exactly how I like em.

[@barbarasantamaria4456]

Best rum baba recipe

[@frankbiz7248]

Looks easy, some of the others let the dough mix rest then knock it down before using then give it a final rise before baking. I wonder what the difference is? I like rum baba with Italian Pastry Cream which I add some rum extract to that.

[@ShaunMendonca]

Fermenting it twice makes it more flavourful...

[@mrsgbee]

Apart from Rumbabas, Lemon Meringue, bread and butter pudding, baked Alaska, Mississippi mud pie, butter tarts and roulade. Good video thank you.

[@sabrinas.3564]

I’ve been looking for savarin recipes and this is perfect. But can I use the electric mixer? Thanks!

[@MrsSchwapdidu]

i have a question: the biggest difference between all rum baba recipes i've seen is the amount of kneading/mixing. some knead the dough like a regular yeast dough for a fair amount of time until the batter behaves like a normal yeast dough, and some only mix it for a short time like in this recipe. this seems like a crutial difference. which one is the "right" one, or does it not matter if you have a dough or a batter at the end?

[@buriniminkminkkwanwangkiet5779]

Can I ask, what type of flour you use?

[@warfarewar8206]

what's the recipe measurements ???

[@GreatBritishChefs]

Hey, here is the recipe with all the ingredients, enjoy! www.greatbritishchefs.com/recipes/rum-baba-recipe-with-raspberries

[@pauline4dave]

can they be frozen, please? if so, at what stage ?

[@helenpalmer869]

Can I use dried yeast instead of fresh?

[@ntnnot]

Guy says you need cold and firm butter, and immediately proceeds to melt it in a pan. Righty then. Nice video anyways.

[@keithadams1107]

just what i was thinking

[@moushiraabdel-malek4986]

If butter is cold it melts slowly over medium heat. If it is already room temperature, parts of it may burn before it all melts. Butter is very delicate with heat. He wants to be double sure and on the safe side.

[@jerommeramirez1403]

Same here

[@nathaningram7557]

Maybe he wants it hard to cut, quicker to melt

[@stevenlamb2142]

Could you use dried yeast?

[@BadYossa]

It wouldn't work in the same way. Baker's yeast is easy to source these days and far better to work with.

[@nathanielfoo7835]

Well the recipe on GBC website calls for dry yeast

[@leonhardeuler675]

I don't understand the ring mould. It makes it look like a (particularly) cheap doughnut. I'm sure stellar technique and the shape is probably for a good reason but if it looked a little more rustic it would probably look a lot more apetising to my eye.

[@stopthephilosophicalzombie9017]

80˙C or F?

[@alexandruionescu179]

Same recipe like a french savarin

[@ChefIsaSouzaOfficial]

You are adorable 👌

[@gerardjones7881]

When the batter is so loose that it can be bagged the end result is inferior . It will have the texture of open core sponge. It should be velvety texture not open celled. Hand dropping into molds requires a special technique. I have a video on KZbin.

[@samsung63]

Butter must be from the fridge, then you melt it? WTF

[@lucatozzi2312]

Non si fanno così!!!!!!!!!!!!!!!!

[@gerardjones7881]

They would look a lot better if they were brushed with glaze, this is slightly unfinished and prone to dying out.

[@Sadhell0012]

Totally wrong one

[@ouissamechebrek4541]

right ingredients, wrong steps, wrong technique

[@nigelponsonbysmythe8453]

Rubbish. They are the best on here. What do you know?

[@tonypate9174]

Rum baba pre plastic spatula days....must be window licking pre Das Audi Auto for uber kool with a "K" hip trendy volk with a "V" ....type thing