Baba au Rhum Recipe (Classic Rum Baba)
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
2 hrs
-
Cook Time
mins
-
Additional Time
2 hrs
-
Total Time
4 hrs 25 mins
-
Servings
12 servings
Baba au Rhum Recipe (Classic Rum Baba)
Report
Learn how to make our luscious Baba au Rhum Recipe (Classic Rum Baba) and indulge in this iconic French boozy dessert at home!
Share:
Ingredients
- 1 cup (8 oz/240 ml) boiling water
- 1¾ cups (14 fl oz/420 ml) water
- ½ cup (2½ oz/71 g) raisins
- ¾ cup (6 oz/170 g) granulated sugar
- 4 large eggs, at room temperature
- ⅔ cup (7½ oz/213 g) honey
- 1¾ cup (8 ¾ oz/247 g) all-purpose flour
- Zest of 1 orange
- 3 tablespoons granulated sugar
- 3 whole cloves
- 1½ teaspoons instant yeast
- ¾ cup (6 fl oz/180 ml) plus ¾ cup (6 fl oz/180 ml) rum, divided
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup (4 oz/115 g) Butter, softened
- whipped cream, for serving
Notes
- This dough should be very sticky. It can be challenging to knead by hand, and if you are, try to use as little flour as possible to keep the babas nice and light.
- When dividing the dough, I like to weigh each piece to ensure the babas bake evenly. Each piece of dough should be about 2 oz/57 g.
- The babas will need to soak in the rum syrup for two hours before serving, so be sure to plan for this time.
- You can prepare the babas and syrup two days in advance. Hold everything separately in airtight containers at room temperature. Don’t soak the babas in the syrup until two hours before you plan to serve them.
- This is a very boozy dessert, and there isn’t a way around it. It is best served to adults who are comfortable consuming alcohol.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
Other Recipes
You'll Also Love
Intense Dark Chocolate Rum Balls {Rum Truffles}
European, North American, Australasian
5.0
(30 reviews)
