Baba au Rhum

Baba au Rhum ingredients

• 250 g all-purpose flour
• 7 g active dry yeast
• 20 g granulated sugar
• 4 g salt
• 3 whole large eggs
• 100 g unsalted butter, softened
• 30 ml warm milk (105-115°F / 40-46°C)
• 500 ml water
• 250 g granulated sugar
• 200 ml dark rum
• 1 strip orange zest
• 2 tbsp apricot jam, strained and warmed
• as needed whipped cream
• as needed candied fruit

How to make Baba au Rhum

1. Prepare the Baba Dough: In the bowl of a stand mixer fitted with the dough hook, combine 250g all-purpose flour, 7g active dry yeast, 20g granulated sugar, and 4g salt. Briefly stir to combine the dry ingredients.
2. In a separate small bowl, whisk 3 large eggs with 30ml warm milk. Add the egg mixture to the flour mixture in the stand mixer. Knead on low speed for about 5 minutes until the dough comes together and is somewhat elastic.
3. Gradually add 100g softened unsalted butter, a tablespoon at a time, continuing to knead on medium speed for another 10-15 minutes, until the dough is smooth, shiny, and very elastic. It will be a very soft, sticky dough.
4. Lightly grease a 9-inch bundt pan or 8 individual baba molds. Transfer the dough to the prepared pan(s), spreading it evenly. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until doubled in size.
5. Preheat oven to 350°F (175°C). Bake the baba for 25-35 minutes for a large baba, or 15-20 minutes for individual babas, until golden brown and cooked through. A wooden skewer inserted into the center should come out clean. Let cool in the pan for 5 minutes, then invert onto a wire rack and cool completely.
6. Prepare the Rum Syrup: In a saucepan, combine 500ml water, 250g granulated sugar, and 1 strip of orange zest. Bring to a boil, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes, then remove from heat and let cool slightly.
7. Once the syrup has cooled to a warm temperature (around 120°F / 50°C), stir in 200ml dark rum. Do not add the rum when the syrup is boiling, as the alcohol will evaporate.
8. To Soak the Baba: Place the cooled baba (or babas) in a clean, deep dish. Slowly pour the warm rum syrup over the baba, ensuring it soaks into every crevice. You may need to flip the baba periodically to ensure even absorption. Let it soak for at least 30 minutes, or longer for a more intense flavor, until the cake is fully saturated and very moist.
9. Once soaked, carefully transfer the baba to a serving plate. If desired, brush the entire surface with 2 tbsp strained and warmed apricot jam for a beautiful glaze. This adds shine and a touch of fruitiness.
10. Serve the Baba au Rhum chilled or at room temperature. It is traditionally served with a generous dollop of whipped cream and can be garnished with candied fruit or fresh berries. Enjoy this wonderfully boozy and moist French dessert!

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.