Baba Au Rhum


 This recipe serves 16


  • For raisins:
  • 3/4 cup raisins Raisins, seedless
  • 1 1/4 cups rum Alcoholic beverage, distilled, all (gin, rum, vodka, whiskey) 80 proof
  • For dough:
  • 1/2 cup butter, softened, ( plus 1/4 cup melted to coat moulds)2
  • 2 tsp dried yeast, mixed with 2 Tbsp. warm water
  • 2 1/4 cups bread flour Wheat flour, white, bread, enriched
  • 2 Tbs sugar Sugars, granulated
  • pinch salt
  • 4 large eggs Egg, whole, raw, fresh
  • For Syrup:
  • 4 1/3 cups water Water, municipal
  • 2 1/4 cups sugar Sugars, granulated


Step 1

Add raisins to the rum and allow them to plump while you prepare the dough or overnight. make a well in the flour and add the sugar,, pinch of salt, 2 of the eggs and the yeast mixture. Mix well with a wooden spatula until ingredients are combined. Add another egg and mix it in. Add the last egg and mix it in well. Finally add softened butter and work the dough until elastic. Add drained raisins,making sure to reserve the rum. PREHEAT oven to 400F. Brush the inside the moulds and divide dough between the moulds equally. Leave them in a warm place until the dough has risen to fill the moulds. Bake in oven for 15-20 mins. Turn out the babas and allow to cool completely on the rack. Prepare the syrup: Combine the water and sugar in a saucepan and heat to boiling. Dip the babas into the boiling syrup and leave them submerged until no more air bubbles are released. Drain and place on a wire rack resting over a dish. When they have cooled slightly, soak them in the remaining rum. As the rum syrup collects in dish, spoon it back over the babas. TO SERVE: Serve it topped with whipped cream and fresh fruit.


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