Baba au Rhum

Method

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1. Beat the flour, yeast, sugar, salt, eggs and milk with a dough hook for 8 minutes, until elastic. Beat in the softened butter and continue 5 minutes more.

   Mark done Start 8 min timer

2. Cover and prove 60 minutes until doubled.

   Mark done

3. Pipe or spoon into eight buttered dariole moulds, filling them a third full. Prove 45 minutes until risen to the rim.

   Mark done

4. Bake at 190°C / 375°F for 25 minutes, until very dark and completely dry. Turn out and leave to cool and dry further for at least an hour.

   Mark done Start 25 min timer

5. Boil the syrup water, sugar, vanilla and orange peel for 5 minutes, then take off the heat and cool to warm. Stir in the 200 ml rum.

   Mark done Start 5 min timer

6. Submerge the dry babas in the warm syrup and leave 20 minutes, turning once, until completely saturated and heavy.

   Mark done

7. Lift out carefully, drizzle with the extra rum, and serve with cream whipped with the icing sugar.

   Mark done

Chef’s Tips

• Bake them dry. A moist baba cannot absorb syrup.
• Warm syrup, never hot. Hot syrup seals the outside.
• They should feel heavy when you lift them out.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Whipped cream
• More rum
• Espresso

Storage & Reheating

Soaked, 2 days refrigerated. Unsoaked babas keep a week and freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.