Rum Baba

Ingredients · 8 servings

• 650 gYeast dough, soft and risen
• 250 gSugar
• 500 mlWater
• 120 mlRum
• 15 gButter, softened
• 240 gWhipped cream, cold (to serve)

Equipment

oven, stovetop, baba mold, saucepan, rack, ladle, bowl, pastry brush, oven mitt, spoon, serving plate, knife

Instructions

1. 1
   Mise en Place

   Gather yeast dough, rum, sugar, water, butter, whipped cream, a baba mold, saucepan, rack, ladle, bowl, and scale. · 5 min

   What to look for: All ingredients are measured and tools are within reach

2. 2
   Butter Mold

   Grease the baba mold with butter, press in the yeast dough, and let it rise until it nearly reaches the rim. · 1 h

   What to look for: Dough looks puffy and close to the top of the mold

3. 3
   Bake Baba

   Heat the oven to 180°C / 356°F, then bake the baba until the crust is deep golden and the center feels springy. · 25 min

   What to look for: Crust is deep golden and slightly pulled from the mold

4. 4
   Cook Rum Syrup

   Boil water and sugar until clear and lightly thickened, remove the pan from heat, then stir in the rum. · 8 min

   What to look for: Syrup is clear, fluid, and aromatic

5. 5
   Soak Baba

   Turn the warm baba onto a rack over a bowl, ladle on hot rum syrup slowly, and keep spooning until most liquid is absorbed. · 15 min

   What to look for: Cake looks glossy and feels heavy with syrup

6. 6
   Rest Cake

   Rest the soaked baba until glossy and heavy, allowing the rum syrup to settle evenly through the crumb. · 20 min

   What to look for: No dry patches remain on the surface

7. 7
   Serve With Cream

   Serve generous slices with whipped cream, spooning any syrup from the bowl over the cake at the table. · 3 min

   What to look for: Slices are moist and topped with cool cream