Time | Servings | Difficulty |
---|---|---|
01:10 | 4 | Medium |
Introduction
To share
Rum baba is a leavened dough that is dipped in a syrup flavored with rum and citrus fruits. It should not be too soaked to keep a pleasant texture. It is a light dessert, really super greedy and above all impossible to miss.
The extra thing:
- Serve with fresh fruit and vanilla whipped cream.
- Replace the rum with armagnac, marsala.
- It is possible to make a syrup without alcohol to make a baba without alcohol.
- To use fresh yeast, multiply the amount of yeast by 3.
- To have butter at room temperature without taking it out of the refrigerator first, you can work (mix) the butter by hand while wearing latex gloves.
- You can use small dariole molds like here or a large savarin mold (watch the cooking time by pricking the center of the baba with a knife and continue cooking if necessary).
Ingredients
Baba pastry
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|
200g flour | |
3 g baker’s yeast | |
8 g runny honey | |
2g salt | |
70 g unsalted butter | |
5 egg | |
Baba syrup
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50cl water | |
220 g sugar | |
1 vanilla pod fendue | |
1 orange pour le zeste | |
1 lemon pour le zeste | |
1 cork rum | |
Topping
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250g apricot jam |
Instructions
1
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Baba pastryPour all the ingredients for the batter except the eggs into the bowl of the stand mixer or into a salad bowl. Beat with a hook.
Crack the eggs and pour 2 eggs into the bowl. Knead at medium speed until you obtain a smooth, shiny and elastic dough. It takes about 5 minutes. |
2
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When the dough comes away from the bowl, add the rest of the eggs and finish kneading to obtain a homogeneous mixture.
Fill the mold(s) to 2/3 of their height without greasing them, cover with a clean cloth and let the dough rise for 30 minutes. |
3
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Baba syrupCombine all the ingredients and boil them for 5 minutes. Leave to infuse at room temperature.
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4
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Cooking the babasPreheat the oven to 180°C.
Bake the babas for 25 minutes. Babas must have inflated and passed molds. |
5
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When the babas are cooked, take them out of the oven and lower the oven to 150°C.
Unmold the babas and bake for 5 to 10 minutes for the babas to dry. Let cool. |
6
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Finish the recipeWarm the baba syrup.
Prepare a grid above a deep dish to place the babas. |
7
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Gently dip the babas 1 by 1 in the syrup, turning them over to soak them well and place them on the grill to drain.
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8
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Heat the apricot jam in a saucepan over low heat for 5 minutes.
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9
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Arrange the babas: cut each babas in 2 and place it on a plate, coat with jam using a brush, pour 1 tablespoon of baba syrup over the sliced babas.
To serve. |





