French Baba au Rhum (Rum-Soaked Yeast Cake)

Name: French Baba au Rhum (Rum-Soaked Yeast Cake)
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 2 h 25 min
Yield: 6 servings
Ingredients: 250 g all-purpose flour; 7 g active dry yeast; 25 g granulated sugar (for dough); 3 g salt; 3 large large eggs; 100 g unsalted butter, softened; 50 ml lukewarm whole milk; 250 ml water (for syrup); 200 g granulated sugar (for syrup); 150 ml dark rum; 5 ml vanilla extract; 30 g apricot jam (optional, for glaze); 200 ml heavy cream (for serving); 100 g fresh berries (for serving)

Difficulty

medium

Time

2h 25m

Price Category

average

Calories

Very High

Baba au Rhum is a classic French dessert, made from a light, yeasted dough generously soaked in a sweet rum syrup. This cake offers the perfect balance between soft dough and aromatic, warming rum. It's an ideal choice if you're craving something elegant yet comforting that is guaranteed to impress your guests. Prepare this timeless delicacy and enjoy a piece of French patisserie!

Steps

Prepare the Dough

In a large bowl, combine flour, yeast, 25g sugar, and salt. In another bowl, whisk eggs with lukewarm milk. Add the wet ingredients to the dry and mix until a dough forms. Gradually add the softened butter and knead for 10-15 minutes until smooth and elastic. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Shape and Bake

Grease 6-8 baba molds (or muffin tins). Punch down the risen dough, divide it evenly among the molds, and let it rise for another 30 minutes. Preheat your oven to 180°C (350°F). Bake the babas for 20-25 minutes, or until golden brown. Remove from the oven and let cool in the molds for 5 minutes before turning them out onto a wire rack.

Make the Syrup

While the babas are baking, prepare the syrup. In a saucepan, bring water and 200g sugar to a boil, stirring until the sugar dissolves. Remove from heat and stir in the rum and vanilla extract. Keep warm.

Soak and Serve

Place the still-warm babas into the warm rum syrup and let them soak for 20-30 minutes, turning occasionally, until fully saturated. If desired, warm a little apricot jam and brush it over the tops of the babas for a glossy glaze. Serve with freshly whipped cream and fresh berries.

	Per 100g	Per Serving 180g
Calories	480 kcal	864 kcal
Protein	7g	12.6g
Fat	22g	39.6g
Carbohydrate	55g	99g
Fiber	1g	1.8g
Sugar	35g	63g

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French Baba au Rhum (Rum-Soaked Yeast Cake)

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare the Dough

Shape and Bake

Make the Syrup

Soak and Serve

Extra Tips

► Don't rush the yeast dough's proofing; patience will result in a lighter texture.

► The syrup should be warm when you soak the babas, as this helps them absorb it better.

► Serve with freshly whipped cream and berries to balance the rich rum flavor.

Nutrition