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Rum Baba (Baba Aux Rum)

Rum Baba

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.

Ingredients

Dough

  • 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)

Rum syrup 

  • 300g water
  • 300g sugar
  • 100g good dark rum
  • Zest of 1 orange, sliced in strips

Glaze 

  • 100g apricot jam
  • 1 tsp rum

Chantilly cream 

  • 1 cup of heavy whipping cream 
  • 2 tbs sugar
  • Vanilla 

Directions 

Day 1

  • 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.

Rum syrup 

  • 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.

Glaze 

  • 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.

Enjoy 😊 

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Rum Baba (Baba Aux Rum)
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