Rum Baba (Trial 1)

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


4 thoughts on “Rum Baba (Trial 1)

    1. PS: A list of the ingredients. It’s an enriched dough recipe, more liquid than a bread recipe so you almost need to pour/pinch off the batter for each baba.

      Rum Baba aka Baba Au Rhum – makes a dozen 3 oz/85 gm babas*

      10 oz/283.5gm/~2 cups bread flour
      1/2 cup/110 gm warm milk (about 110 deg F)
      1/2 oz/14 gm fresh yeast or 1/8 oz/3.5 gm packaged dry yeast
      1 stick/ 1/2 cup/115 gm unsalted butter, melted and cooled, plus more at room temperature, for molds
      3 large whole eggs, plus 2 large egg yolks
      2 tsp granulated sugar
      2 tsp salt **

      * I ended up with 8 babas of the required size/weight
      ** reduce to 1/4 tsp salt

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