Baba au Rhum Recipe (Classic Rum Baba)
User Reviews
4.7
6 reviews
Excellent
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Prep Time
2 hrs
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Cook Time
25 mins
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Additional Time
2 hrs
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Total Time
4 hrs 25 mins
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Servings
12 servings
Baba au Rhum Recipe (Classic Rum Baba)
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Learn how to make our luscious Baba au Rhum Recipe (Classic Rum Baba) and indulge in this iconic French boozy dessert at home!
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Ingredients
- 1 cup water boiling, 8 oz/240 ml
- 1¾ cups water
- ½ cup raisins
- ¾ cup granulated sugar 6 oz/170 g
- 4 egg at room temperature, large
- ⅔ cup honey
- 1¾ cup all-purpose flour
- orange zest of 1
- 3 tablespoons granulated sugar
- 3 clove whole
- 1½ teaspoons instant yeast
- ¾ cup 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
6 reviews
Excellent
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