Rum Baba: Simple & Flavorful Recipe Revealed

Classic Rum Baba Recipe

A classic dessert that never gets old, the rum baba is a must-have for any occasion. This moist cake soaked in rum syrup and topped with vanilla whipped cream is sure to delight everyone who tries it. The Ptitchef team has created a step-by-step guide to help you make this delicious treat at home.

Ingredients

The Dough: - 2.5 cups flour - 1 tsp salt - 1/4 cup sugar - 0.5 oz fresh yeast - 3 eggs - 1/3 cup butter

The Syrup: - 3 cups water - 2 cups sugar - 2 organic lemons - 2/3 cup rum - 1 vanilla bean

Decor: - 3 oz apricot jam - 1.5 cups whipping cream

Materials Needed

• Stand mixer or dough kneader
• Baba or savarin mold

Preparation Steps

Step 1:

In a bowl, mix the flour, salt, and sugar. Make a hole in the center and place the yeast there, ensuring it doesn't come into contact with the salt. Add the eggs and start kneading on speed 2 for 4 minutes. Gradually add the softened butter while continuing to knead for another 10 minutes. The dough should form a ball.

Step 2:

Form the dough into a ball and place it in a bowl. Cover it with a cloth and let it rise for 1 hour at room temperature. After rising, make a hole in the center of the dough and spread it out to form a balanced circle.

Step 3:

Place the circle of dough into a greased baba mold. Let it rise again for 1 hour at room temperature. Then bake for 20 minutes at 350°F (180°C). Once done, unmold the baba and allow it to cool.

Step 4:

For the syrup, combine the sugar, water, zest of one lemon, and juice from both lemons in a large pot. Bring to a boil and remove from heat. Add the rum and the split vanilla bean with its seeds. Cover the pot and let it infuse for 15 minutes.

Step 5:

Place the cooled baba on a rack over a deep baking tray or any suitable support. Using a ladle, pour the syrup over the baba gradually to soak it. Once all the syrup is used, you can repeat the process to ensure maximum absorption. Refrigerate the baba for 30 minutes.

Step 6:

Microwave the apricot jam for 30 seconds, then strain it to remove any fruit pieces. Brush the cooled baba with the jam to give it a shiny finish.

Step 7:

For an extra touch of indulgence, add whipped cream in the center of the baba. You can also sprinkle it with lemon zest for added flavor.

Step 8:

Your rum baba is now ready! For those who love rum, serve it with a bottle so that guests can add more rum to their slice if desired.