French Baba au Rhum Recipe
Baba au Rhum is a small French cake soaked in rum syrup and filled with a rich cream.
Ingredients
- Flour – 2 cups
- Active dry yeast – 2 tsp
- Warm milk – 1/2 cup
- Eggs – 3
- Sugar – 1/4 cup
- Salt – 1/4 tsp
- Unsalted butter (softened) – 7 tbsp
- Water – 1 cup
- Sugar – 1 cup
- Dark rum – 2/3 cup
- Whipped cream
- Fresh berries
Instructions
- Begin by dissolving the yeast in warm milk in a small bowl. Let it sit for about 5 minutes until it begins to foam.
- In a large mixing bowl, combine the flour, sugar, and salt together.
- Make a well in the center of the flour and add the yeast mixture, eggs, and softened butter.
- Mix everything together until a smooth, elastic dough forms. This can be mixed by hand or with a stand mixer fitted with a dough hook attachment.
- Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Preheat your oven to 180°C (350°F).
- Grease baba molds with butter.
- Divide the dough into equal portions and shape into balls, place the dough balls into the greased baba molds.
- Bake the babas in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
- While the dough is baking, prepare the rum syrup. In a saucepan, combine water and sugar. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove the syrup from the heat and carefully stir in the dark rum.
- Once the babas are baked, remove them from the oven and immediately pour the rum syrup over them, allowing it to soak in.
- Leave them cool slightly in the molds before carefully removing the babas and placing them on a serving platter.
- Serve the Baba au Rhum with whipped cream and fresh berries on the side.
Nutrition
Calories: 810kcalCarbohydrates: 117gProtein: 14gFat: 26gSaturated Fat: 14gCholesterol: 197mgFiber: 4gSugar: 67g
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