Discover the Classic French Rum Baba Recipe
A '60s classic French retro rum baba dessert is surprisingly simple to prepare.
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Instructions
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Dissolve 1 tablespoon dry yeast in 3 tablespoons warm water for 5 minutes, then beat in 3 large eggs.
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Combine 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon orange zest, 1 teaspoon lemon zest, and 1 teaspoon salt in a separate bowl, then stir into the yeast-egg mixture.
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Work the dough with a spatula until combined, then knead on a lightly floured surface with 4 ounces softened unsalted butter for 5 minutes until soft and elastic; the dough will be sticky.
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Transfer the dough to a large bowl, cover, and let rise for 1 hour until doubled in size.
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Meanwhile, soak 3/4 cup golden raisins in 3 tablespoons of rum.
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Once the dough has doubled, fold in the rum-soaked fruit.
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Preheat the oven to 400°F. Grease baba molds, divide the dough, cover, and let rise until just above the mold edges (30-45 minutes).
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Uncover the babas and bake for 20-25 minutes until golden brown and pulling away from the mold sides.
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Immediately remove babas from molds and cool on a wire rack while preparing the rum syrup.
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In a medium saucepan, bring 3 cups water and 2 cups granulated sugar to a boil over medium heat until thickened (5-10 minutes).
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Remove syrup from heat, then stir in 1/2 to 2/3 cup dark rum and 1 1/2 teaspoons vanilla extract.
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Soak babas in the hot rum syrup in batches, turning several times until all syrup is absorbed.
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Transfer each baba to a dessert plate and brush with warmed apricot preserves.
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Garnish with vanilla Chantilly cream before serving.