What is the ultimate boozy brunch? That is the question I have been asking for quite some time. Is it the unlimited boozy drinks like mimosas, bloody marys, etc.? I think it is the combination of booze infused foods and drinks combined in a sweet and salty way.
Ultimately, that balance is going to create an incredible meal that possess the depth of flavors using alcohols while enjoying a cocktail along the way. Unlike previous posts and videos (see the most recent special), I am sharing with you most rum based brunch that plays with a variety of rums and incorporates what I think is ideal for a boozy brunch, rum edition of course.
Today, I present to you the rum raisin and cinnamon babka that will be used to create a further rum infused French toast, syrup, and whipped cream. There is going to be a lot of rum involved!
Ingredients for the Rum Raisin and Cinnamon Babka:
1 cup raisins
1/2 light rum
2-3 teaspoons of dark rum
1 cup warm milk
1/3 cup + 2 teaspoon granulated sugar
2 ¼ teaspoon active dry yeast
4 Tablespoon unsalted butter, melted, slightly cooled
2 large eggs, lightly whisked
3 cup all-purpose flour (+.5 cup in case extra s
1.5 tablespoons ground cinnamon
1 teaspoon fine sea salt
Ingredients: Cinnamon Sugar Filling
4 Tablespoon unsalted butter, softened
¾ cup dark brown sugar, packed
1 Tablespoon ground cinnamon
1-1.5 ounces of dark rum
Ingredients: Rum infused Whipped Cream
1 cup of heavy cream
2 tablespoons of powdered sugar
2 teaspoons Coconut Rum
1 teaspoon vanilla extract
Ingredients for French Toast:
1 cup of milk
2 eggs
2 tablespoons of cinnamon
1 teaspoon of vanilla
2 ounces of dark rum
Method for Rum Raisin Bread:
- Place the raisins in a medium bowl along with a couple of ounces of light rum. Let the raisins sit for 2-3 hours. Set aside.
- In a large cup, add a cup of warm milk with one tsp sugar, and the dry yeast. Stir to combine. The yeast will activate, and a foamy mixture will appear after five to 10 minutes.
- Pour yeast mixture into the bowl of stand mixer fitted with a hook attachment.
- Slowly add the eggs, sugar, and butter. Continue to churn on medium for about a minute.
- Switching the mixer on low speed, a cup of flour at a time (3 times). Once all the flour has been added, increase speed to medium.
- Continue to mix the dough until it is soft and form a ball.
- Lightly oiled the dough and place into a large bowl. Cover with plastic wrap and let dough rise in a warm area for 1 hour. Given the cold weather, this may take a couple of hours.
- Once the dough has risen, divide into two pieces.
- Mix the filling. In a small bowl, combine softened butter, dark rum, brown sugar, and cinnamon.
- Cut the dough in half and form into two balls.
- With one half, roll the dough out into a large rectangle to as long as you can. If it pulls back, let it rest
- Add the filling and half of the raisins (slightly drained) to the first half of the dough and gently press. Note: Make sure the filling is not too wet or it will ruin the loaf.
- Roll the dough from the height side (shorter side) tightly as possible
- Tuck the ends of the dough inside and place aside.
- Repeat with the second dough
- With both halves, carefully fold and twist each dough.
- Place the dough in a lightly greased bread pan and let it rest for about 30 minutes.
- Preheat oven to 350 degrees F.
- Bake the bread for 40-45 minutes until the tops of the bread is golden brown. To ensure doneness, check the internal temperature of the bread using a kitchen thermometer. The internal temperature should be above 190 degrees F. If it gets to dark on the top of the loaf, place some tin foil on top as to prevent it from further browning.
- Allow to cool to room temperature on a wire rack. Do not slice into bread until it has cooled completely.
Method for Filling
- In a bowl, combine the butter, brown sugar, rum and cinnamon.
- With a whisk, combine and stir the mixture until it is combined
- Set aside for later
Method for Rum-infused French Toast
- In a large bowl, combine 1 cup of milk, 2 eggs, 2 tablespoons of cinnamon, 1 teaspoon of vanilla, and 2 ounces of dark rum
- Whisk the ingredients in a bowl
- Preheat a nonstick pan and add a couple tablespoons of butter
- Slice the rum raisin bread into nice thick slices and dunk both sides for a couple seconds each side
- Cook on the pan until it is a beautiful crisp bread
- Add the powdered sugar, whip cream, and fresh berries.