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Image of Rum Babà

Rum Babà

Little yeasted cakes smothered in rum syrup

Servings: 12 babà

Author:

Prep Time
2 hours

Cook Time
30 minutes

Course:

Dessert

Cuisine:

Italian

Keywords:

dolce Rum baba

🧂 Ingredients

2 ¼ cups high protien/bread flour + a bit more for kneading

all-purpose works
½ cup butter, softened + 1 Tbsp for greasing
¼ cup milk, warmed to room temp. about 77° F
1 tsp active dry yeast
¼ cup sugar
2 whole eggs
1 egg yolk
1 pinch salt
1 ½ cups white sugar
¾ cup water
½ cup rum

Instructions

1 To make the rum syrup: In a saucepan, add water and sugar. Hold the pot handle
and gently make circles to distribute sugar and water. Bring to a gentle boil
and contiue simmering on low heat for10 minutes. Do not stir. (stirring can
cause sugar to crystalize). Cool slightly and then stir in the rum. This is an
adult dessert; the alcohol content will be present unless you cook off the
alcohol in the rum. To do this, simply add the rum to the saucepan after the
thread stage is reached and cook for another minute.
2 To make the babà dough: Mix milk, yeast and ½ cup of the flour until it forms a
soft ball of dough. Cover with a kitchen towel and set aside to rise until
doubled, about 30 minutes. Cut a little X in the top of the dough, which will
dissapear after it has risen.
3 After the first rise.
4 Meanwhile, using a hand mixer or stand mixer, cream together sugar and butter.
Stir in the whole eggs and yolk. Mix until well blended. Set aside the one egg
white for another use.
5 Again using a hand or stand mixer, combine the little ball of yeasted dough, the
egg mixture and the rest of the flour. Once a uniform dough is formed, turn out
onto a floured board. Knead for 5 minutes until smooth. The kneading is
important because you want to develop the gluten. If the dough gets too sticky,
dust the board with a bit of flour, little by little as needed.
6 To prepare the babà molds: Spread a thin layer of butter around the inside and
bottom of each mold and then dust with flour. You'll need a large cookie sheet
to place the molds on when they go into the oven.
7 This dough recipe will fill twelve 3-oz babà molds. If using a scale, put 1.5 oz
of dough in each prepared mold or simply fill halfway.
8 Cover the molds with a kitchen towel and let it rise until doubled or until the
dough reaches the top of the mold. It will take about 2 hours.
9 Preheat oven to 350° F. Place the molds on a large cookie sheet, making sure
there is at least 2 inches between each mold. If they are too close together,
the centers will not cook completely.
10 Cook for 30 minutes until the tops are a rich dark brown.
11 Let the babà cool to the touch and remove from molds to cool completely. The
cakes should come out very easily. If they stick a bit, you can nudge them out
with a little rubber spatula.
12 When ready to serve, Stand the babà upright on a serving tray and drizzle the
rum syrup over the top until it runs down the sides and makes a little pool on
the bottom. Serve right away. Add a spoonful of fruit jam, whipped cream or a
dab of Mascarpone cheese.

You can make the babà cakes ahead of time and store in the fridge for a few days
or in the freezer for one month. Then, when ready to serve, drizzle on the rum
syrup.

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