Description
A simple and delicious recipe for Rum Baba, a classic yeast-leavened sweet bread soaked in rum syrup.
Ingredients
Scale
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar, plus more for proofing
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup (1 stick) unsalted butter, softened
- For the Syrup:
- 1 cup granulated sugar
- 1 cup water
- 1/2 cup dark rum
Instructions
- In a small bowl, combine warm milk, a pinch of sugar, and yeast. Let it sit for 5-10 minutes until foamy.
- In a large bowl, whisk together flour and salt.
- Add the proofed yeast mixture, remaining sugar, and eggs to the flour. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Gradually add the softened butter, kneading until fully incorporated.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and divide it into desired portions. Place portions into greased muffin tins or ramekins.
- Cover and let the dough rise again for 30-45 minutes until nearly doubled.
- Preheat oven to 375°F (190°C).
- Bake for 15-20 minutes, or until golden brown.
- While the cakes bake, prepare the syrup: combine sugar and water in a saucepan, bring to a boil, then simmer for 5 minutes. Remove from heat and stir in the rum.
- Once the Rum Baba are baked, let them cool slightly in the tins.
- Invert the cakes onto a wire rack set over a baking sheet.
- Pour the warm rum syrup generously over the warm cakes, allowing them to soak thoroughly.
- Let the Rum Baba cool completely before serving.
Notes
- Ensure your yeast is active by checking for foam.
- Room temperature ingredients help the dough rise better.
- You can adjust the amount of rum in the syrup to your preference.
- Garnish with whipped cream or fresh berries if desired.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 Rum Baba
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Rum Baba recipe, easy dessert, yeast cake, rum syrup, French pastry