Baba Au Rhum

We love ourselves some indulgent desserts and when it’s a spongy yeast cake soaked in rum & sugar syrup, we just can’t say no. Baba au Rhum is one of the beloved desserts we stir-up on fancy dinner nights, like the upcoming Valentine’s Day! We at DSSC are sharing our tipsy secret recipe so you can woo your date, with dessert (just like us).

Prep Time: 1 hours 30 minutes + 11 hours resting

Caters To: 10 gobblers

Challenge Level: Expert

From The Pantry:

Babas –

• 5 tablespoons lukewarm milk
• 15 grams fresh yeast
• 500 grams flour
• 1 tablespoon salt
• 6 eggs plus 1 extra egg yolk
• 1 and 1/2 cup unsalted butter, softened
• 1/4 cup castor sugar
• Non-stick cooking spray or unsalted butter
• 1 tablespoon milk at room temperature

Rum Syrup –

• 4 cups sugar
• 2 cups dark rum
• 5 cups water

Cook Away:

Babas –

1. In a small bowl add yeast and lukewarm milk. Stir to dissolve.
2. In a separate large bowl, add flour, salt, 6 eggs, yeast mixture and knead at low speed with a hand mixer (using kneading attachment) to combine, for about 5 minutes.
3. Scrape the sides with a spatula and knead for another 20 minutes at medium speed, until soft & elastic.
4. In a fresh bowl, add butter and sugar to combine.
5. Add the butter mixture little at a time to the dough and continue kneading at a low speed.
6. Once the butter mixture is completely incorporated, knead further for 6 to 10 minutes, until it’s smooth & glistening, coming away from the edges.  
7. Transfer the dough to another bowl and allow to rest for 2 hours, covered with a tea towel or plastic wrap in a warm space.
8. Lift the dough and drop back in bowl to deflate. Repeat the process twice.
9. Cover the bowl and allow it to chill for 8 hours or overnight in the refrigerator.
10. Once ready to cook, spray the moulds (preferably savarin moulds) and place on a baking sheet.
11. Divide the dough according to moulds and gently press inside.
12. In a small bowl, mix together the extra egg yolk and 1 tablespoon milk. Brush the dough with the prepared mixture lightly, reserving leftover for later.
13. Spray another plastic wrap with cooking oil and cover the moulds. Allow to rest for about 1 hour or until doubled in size.
14. Preheat the oven to 200C.
15. Lightly brush each dough ball again with egg mixture after having risen.
16. Bake for 5 minutes, until the babas start to turn golden.
17. Reduce the oven temperature to 190C and continue baking for another 5 – 10 minutes, until they turn beautifully amber coloured.
18. Remove from oven and allow to cool.
19. Un-mould and poke holes with a fine pick.

Rum Syrup –

1. Combine sugar, rum and water in a saucepan. Bring to boil over medium heat and allow to simmer until the syrup becomes clear, for about 2 minutes.
2. Remove from heat and allow to rest for about 30 seconds.
3. Drop the babas in hot rum syrup and allow to soak until no bubbles can be seen.

Serve with a dollop of Chantilly cream & impress your valentine!

Featured Image Courtesy: lapaticesse.com