Baba au Rhum(Rum Baba) Recipe

Baba au Rhum, a classic French dessert, is renowned for its light, airy texture and rich rum flavor. This delightful treat often enjoyed with a dollop of whipped cream or a spoonful of apricot jam, is a perfect ending to any meal.

This recipe provides a step-by-step guide to creating a homemade Baba au Rhum. From preparing the yeast-based dough to infusing it with a flavorful rum syrup, this recipe ensures a delicious and authentic dessert experience.

Ingredients

For the Baba

• 1 cup milk, warmed
• 1 tablespoon active dry yeast
• 1/4 cup sugar
• 1/4 cup all-purpose flour
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the Rum Syrup

• 1 cup water
• 1 cup sugar
• 1/2 cup dark rum
• 1 tablespoon lemon juice

Instructions

Make the Baba Dough

In a small bowl, combine the warm milk, yeast, and sugar. Allow it to rest for about 5 minutes or until it becomes frothy.  In a large bowl, whisk together the eggs, melted butter, and vanilla. Add the yeast mixture and mix well. Add the 1 cup flour and salt. Stir until just combined. 

Place plastic wrap over the bowl and set it in a warm spot for approximately 1 hour, or until it has doubled in volume. Preheat the oven to 375°F (190°C). Grease a 9-inch round baking pan. Deflate the dough by gently pressing it down, then move it into the prepared pan. Shape into a round loaf. Let rise for another 30 minutes. Bake for 30-35 minutes, or until a toothpick inserted in the center emerges clean.

Make the Rum Syrup

Combine the water, sugar, rum, and lemon juice in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes, or until the sugar has dissolved.

Assemble the Baba

While the baba is still warm, poke holes in the top with a toothpick. Pour the rum syrup evenly over the baba.

Serve

Let the baba cool completely before serving. Serve the baba with whipped cream or a dollop of apricot jam (Optional). 

Tips for Making Baba au Rhum

• Yeast Activation: Ensure the yeast is active before adding it to the dough. A foamy mixture indicates that the yeast is working properly.
• Temperature Control: The dough must rise properly at a warm, consistent temperature, and a slightly warm environment is ideal.
• Rum Syrup: For a stronger rum flavor, increase the amount of rum in the syrup. However, be mindful of the desired alcohol content.
• Storage: Baba au Rhum can be stored in an airtight container for up to 2 days. If desired, rewarm it slightly before serving.
• Customization: Experiment with different flavor variations by adding extracts like vanilla, almond, or orange to the dough or syrup.
• Presentation: Serve Baba au Rhum with a variety of toppings, such as whipped cream, fresh fruit, or a drizzle of chocolate sauce.

Conclusion

Baba au Rhum, a beloved French dessert, offers a delightful combination of light, airy texture and rich rum flavor. This classic treat is perfect for indulging in a sweet treat after a meal. By following the step-by-step recipe and tips provided, you can create a homemade Baba au Rhum that is sure to impress.

Enjoy your homemade Baba au Rhum (Rum Baba)!