I’ve enjoyed the rum baba (baba au rhum) bought at a local Italian bakery over the years and kept meaning to try making them myself, but the cost of the molds kept me from the attempt. And then I retired and decided to splurge.
This was my first attempt. I used a recipe I found on line which has now disappeared. It was fine EXCEPT for the fact that it called for a crazy amount of salt. But I followed the recipe – bought the bread flour called for too – even though my baking ‘sense’ was flashing RED. And I was right. The babas took forever to rise and, even after soaking in the rum syrup, they were salty. I ate a couple and then tossed the rest. Now that I have the molds, I’ll probably make them again. Someday. And use a lot less salt.
Soaked baba ready for the cut and a channel cut into the baba for the whipped cream
Prepared mold and risen batter
Baked babas and soaking in the rum syrup