Rum Baba
Tender, yeast-risen sponge cakes soaked in spiced rum syrup and topped with whipped cream. A classic French pastry that looks fancy but requires just basic baking skills.
- Total time
- 75 min
- Servings
- 4
- Calories
- 385
- Protein
- 6g
Ingredients
- 1.25 cups all-purpose flour
- 2 tablespoons granulated sugar
- ¼ teaspoon instant yeast
- 2 large eggs
- 3 tablespoons butter, softened
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¼ cup dark rum
- ½ cup water
- ½ cup heavy cream
Instructions
- 1
Mix flour, 2 tablespoons sugar, and yeast in a bowl.
- 2
Add eggs, butter, and salt. Stir until a shaggy dough forms, then knead by hand for 3 minutes until smooth.
- 3
Cover the bowl and let rise at room temperature for 45 minutes until roughly doubled.
- 4
Preheat oven to 375°F. Divide dough into 4 equal pieces and press into greased baba molds or ramekins.
- 5
Bake for 12–15 minutes until golden brown and a toothpick emerges clean.
- 6
Remove from oven and let cool slightly in the molds for 2 minutes.
- 7
Combine 0.5 cup sugar, rum, and water in a saucepan. Bring to a simmer and cook for 2 minutes until sugar dissolves.
- 8
Unmold the babas onto a plate. Pour warm syrup over each until they absorb it and glisten.
- 9
Whip heavy cream to soft peaks. Top each baba with a dollop of whipped cream and serve.
Tools you’ll need
- mixing bowl
- 4 baba molds (or ramekins)
- saucepan
- whisk or hand mixer
- toothpick
- measuring cups and spoons
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