Description
Rum baba is a classic French yeast cake soaked in a flavorful rum syrup and topped with a light mascarpone and whipped cream frosting. This recipe involves preparing a soft, elastic dough, letting it rise twice, baking until golden, then soaking the cakes in a sweet, tangy, and boozy syrup before finishing with a creamy, vanilla-scented topping. The result is a moist, tender dessert with complex flavors that perfectly balance sweetness and boozy richness.
Ingredients
Baba Dough
- 100 g Whole milk (lukewarm)
- 20 g Granulated sugar
- 10 g Fresh yeast (or equivalent dry yeast, check brand for substitution)
- 1 Egg yolk (room temperature)
- 1 Egg (room temperature)
- 210 g Bread flour (high protein content, or all-purpose flour)
- ¼ teaspoon Salt
- 60 g Unsalted butter (room temperature, soft)
Rum Syrup
- 250 g Water
- 150 g Granulated sugar
- 10 g Lime juice (freshly squeezed, optional)
- Lime zest (zest of 1 lime, optional)
- 70 g Rum
Frosting
- 200 g Mascarpone (41% fat, cold)
- 200 g Heavy cream (36% fat, cold)
- 40 g Powdered sugar (sifted)
- 2 teaspoon Vanilla bean paste
Instructions
- Activate the yeast: Mix the granulated sugar with lukewarm milk in a bowl, then sprinkle fresh yeast on top. Ensure your kitchen is warm and let it sit for about 10 minutes until the yeast foams, indicating it’s active.
- Combine wet ingredients: Pour the yeast mixture into the bowl of a stand mixer fitted with a kneading hook, then add the egg and egg yolk. Mix until combined.
- Add dry ingredients and knead: Add the bread flour and salt to the wet mixture, then knead until the dough starts to come together.
- Incorporate butter: Gradually add softened unsalted butter in chunks, kneading continuously on medium-high speed for about 10 minutes until the dough turns elastic, shiny, and not sticky.
- First rise: Transfer dough to a bowl, cover with plastic wrap or a towel, and let it rest and rise at room temperature for 1 to 2 hours until doubled in size.
- Divide dough and shape: Knock the air out gently, knead for a minute, then divide dough into 8 equal portions. Shape each into a ball, dusting lightly with flour if needed, and place them into a baking mold.
- Second proof: Let the shaped dough proof again at room temperature for 1 to 2 hours until nicely risen.
- Bake the babas: Preheat oven to 190°C (374°F). Once babas have risen, place them in the oven, reduce the temperature to 180°C (356°F), and bake for about 20 minutes until golden brown.
- Prepare rum syrup: Towards the end of baking, combine water, granulated sugar, lime zest, and freshly squeezed lime juice in a saucepan. Boil for about 5 minutes until it slightly thickens, then stir in the rum.
- Saturate babas with syrup: As soon as babas come out of the oven, pour half of the hot syrup over them while still in the mold. Then remove the babas from the molds, place on a plate or baking pan, and pour the remaining syrup over, turning them to fully soak. Let them cool completely before frosting.
- Make the frosting: Whip heavy cream, mascarpone, vanilla bean paste, and sifted powdered sugar together until fluffy and smooth. Transfer the frosting into a pastry bag.
- Frost the babas: After babas have cooled and syrup has set, pipe the mascarpone cream frosting generously on top of each baba.
- Store properly: Keep the finished rum babas in an airtight container in the refrigerator to maintain freshness and texture.
Notes
- Use a warm environment for yeast activation and proofing to ensure proper dough rise.
- Fresh yeast can be substituted with dry yeast; adjust quantity according to manufacturer’s instructions.
- Lime zest and juice in the syrup add a subtle citrus note but can be omitted if unavailable.
- Ensure the dough is kneaded thoroughly to develop gluten structure for a light, airy texture.
- Soaking babas with hot syrup immediately after baking helps them absorb maximum flavor and moisture.
- Store babas chilled and consume within 3 days for best taste and freshness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
