Rum Baba

Ingredients

• 200g All-purpose flour
• 7g active dry yeast
• 2 large eggs
• 50g granulated sugar
• 100g unsalted butter, softened
• 60ml lukewarm milk
• 1 Prise Pinch of salt
• 300ml water (for syrup)
• 200g sugar (for syrup)
• 150ml dark rum (for syrup)
• 1/2 vanilla bean (for syrup)
• 200ml whipping cream (for serving)
• 1 EL powdered sugar (for cream)

Instructions

1. For the dough: Dissolve yeast in lukewarm milk and let stand for 5 minutes. Mix flour, sugar, and salt in a large bowl.
2. Add eggs and yeast milk to the flour and knead with a stand mixer and dough hook for about 5 minutes until a homogeneous dough forms.
3. Add the softened butter piece by piece and knead for another 5-7 minutes until the dough is smooth and elastic. It will be very soft and sticky, which is normal.
4. Transfer the dough to a greased and floured baba mold (or bundt pan). Cover and let rise in a warm place for 1-1.5 hours, until doubled in volume.
5. Preheat oven to 180°C (350°F) conventional heat. Bake the baba for 25-35 minutes, until golden brown. Remove from oven and let cool on a wire rack.
6. For the syrup: Heat water, 200g sugar, and vanilla bean in a saucepan until sugar is dissolved. Remove from heat, add rum, and remove the vanilla bean.
7. Gently immerse the cooled baba in the still warm syrup and allow it to soak completely, turning several times. This can take 10-15 minutes. Remove the baba from the syrup and place on a rack to drain excess syrup.
8. Whip cream with powdered sugar until stiff. Serve the Baba au Rhum with whipped cream and fresh fruit, if desired.

Nutrition