Rum Baba is a delicious dessert known for its unique taste and flavor. It is made with brioche-like dough soaked in rum syrup, making it the perfect indulgence for any occasion.
Brief History and Origin
The origin of this classic dessert dates back to the 18th century when French chef Antoine Beauvilliers created it for King Stanislas I of Poland. The name “Rum Baba” was derived from the Arabic word “babaw,” which means “cake soaked in syrup.”
Rum Baba – The Recipe
- Preparation Time: 1 hr 30 mins
- Cooking Time: 30 mins
- Total time: 2 hrs
- Servings: 4
Ingredients
- 220g all-purpose flour
- 7g active dry yeast
- ½ tsp. salt
- 50g sugar
- 70ml milk
- 2 eggs
- 100g softened butter
For the syrup
- 250g caster sugar
- 4 tbsp. dark rum
For the Chantilly cream
- 250ml double cream
- 1 vanilla pod, seeds only
- 100g icing sugar
- Fresh fruits, for garnish
Instructions
- Add flour to a large bowl, and place salt on one side of the bowl and yeast on the other side. Add sugar and mix all the ingredients well.
- In another bowl, add eggs and milk, and whisk until thoroughly combined. Pour 3/4 of the milk mixture into the flour and stir until everything combines well.
- Transfer the mixture to a flour-dusted work surface, pour the milk mixture and knead for 10 minutes until the dough is smooth and shiny.
- Add butter to the dough and rub using fingertips for 6 minutes until elastic and silky. Transfer the dough back to the bowl and cover it with plastic wrap; leave in a warm place for 1 hour until the volume doubles.
- Prepare the oven and preheat it to 180 degrees C. Also, prepare four 4 ½” fluted rum baba tins by lightly greasing them with butter and dust with sugar.
- When the dough is ready, knead a few times again. Then transfer it to the piping bag fitted with a large plain nozzle and pipe equally into the prepared four tins, cover, and leave to rise again until it reaches the top.
- Place in the oven and bake for 20 to 25 minutes.
For the syrup
- Meanwhile, pour 200ml water in a saucepan over medium heat, add rum and sugar, bring the mixture to a rolling boil, and remove from heat.
- When babas are ready, remove from oven, leave until slightly cool, carefully remove from tins and place on a dish, pour half of the rum syrup.
- When babas soak all the liquid, turn them over, pour the remaining syrup, and transfer them to the refrigerator until chilled.
For the Chantilly cream
- Add cream, vanilla seeds, and sugar in a bowl, whip until sugar dissolves and cream can hold its shape, then transfer to a piping bag and keep in refrigerator until required.
- When ready to serve, take the babas out of the refrigerator, pipe cream in the middle, garnish with fruits and serve.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Rum baba with chocolate icing: The moist and soft baba ram is decadent and divine. We love the combination of rum and chocolate; it is deep and lingers on your tongue.
- Mini Rum Babas with White Chocolate and Lime: These Rum babas are soaked in rum syrup and have lime jelly in the middle. Over the top, we love the white chocolate and lime cream. It is tangy, sweet, and minty too.
- Cranberry and orange rum babas: Inspired by the Christmas flavor, these babas have warmth from the moist texture of the cake and rum syrup made with orange and cranberries. It is heavenly.
- Orange And Rum Babas with Strawberries: Orange is a typical flavor for the rum babas, but it gets a new dimension of flavor with the strawberries. The simple babas soaked in rum and orange syrup and fresh strawberries on top are so delicious.
- Neapolitan rum baba cakes: These rum babas are super easy to make. We love how they have introduced the fresh strawberry with the syrup. No doubt, the limoncello-soaked strawberries are the highlight of the dish.
