Rum baba isn’t a bread or pastry, it is something in between. It is delicious, elegant, melt in your mouth desert, that won’t leave you indifferent.
Make it for a special occasion to surprise your family or friends and it will be a hit.
- 150g milk
- 3 large eggs
- 40g sugar
- 3g dry instant
- 6g salt
- 300g bread flour
- 80g soft butter
- Zest of 1 orange (optional for more flavor)
- 300g water
- 300g sugar
- 100g good dark rum
- Zest of 1 orange, sliced in strips
- 100g apricot jam
- 1 tsp rum
- 1 cup of heavy whipping cream
- 2 tbs sugar
- 8 am in a bowl of mixer add milk, yeast, sugar, eggs and whisk all together. Add flour, mix until no dry flour remains, cover and let autolyse for 1 hour.
- 9 am start mixing the dough on low speed of your mixing machine for 3-4 minutes until well incorporated.
Note: dough will seem too liquid, but don’t worry it will come up together as soon as gluten will be well developed.
- Increase the speed to medium high and continue kneading for 10-15 minutes until the dough will start to look stronger, with some of gluten strings developed.
- Add salt and mix for a couple more minutes.
- Add soft butter, mix for 15-20 more minutes on high speed until the dough comes up together and will do popping sound during mixing.
Note: make sure the temperature of the dough won’t go higher than 82F/28C, otherwise gluten will start to break apart.
- Cover the dough and let it proof for 2-3 hours at 80F/ 28C.
- During that time perform 2 stretches and folds.
- The dough should become slightly puffy.
- 12pm -1 pm transfer the dough to the fridge for cold fermentation until next day, or at least for 4 hours.
Note: chilled dough will make shaping easier.
Day 2 (or 4 hours later)
- Remove the dough from refrigerator.
- Prepare muffin tins, or donut molds
- If using donut mold, roll the dough 1.5 inch thick, use donut cutter to cut the donuts and place them into molds to proof. (You should get about 12 )
- If using muffin tins, divide the dough into 12 pieces, round each one, and place into a muffin tins to proof.
- Cover and let them proof for 1-2 hours at 78-80F /26-28C until they get bigger and puffy.
- Meanwhile prepare the rum syrup, by bringing sugar and water simmering, until sugar has dissolved.
- Remove off the heat and, stir in the rum, and orange zest strips. Let cool down.
- Before using, remove the strips off.
- To make the glaze, heat the apricot jam with the rum in a microwave or over low heat to liquefy the jam.
- Preheat the oven 350F
- Bake babas for 18-22 minutes until golden brown.
- Let them cool.
- Soak each baba into a rum syrup, about 30 seconds on each side.
- Transfer each babas to a cooling rack. Slide a piece of parchment or foil under the rack to catch excess liquid. Pour all of the remaining rum syrup on top of each rum baba.
- Brush each rum baba with the apricot glaze.
- Prepare the chantilly cream by whisking heavy whipping cream with sugar and vanilla until soft peaks.
- Serve rum babas by piping whipped chantilly on top, decorated with orange zest strips soaked in syrup.