Rum Baba Recipe - Incredibly Delicious Cake!

Ingredients

• 1 teaspoon Instant Yeast (active dry instant yeast)
• 10 grams Milk (room temperature whole milk)
• 240 grams All-Purpose Flour (sifted)
• 3 grams Salt (fine sea salt)
• 12 grams Honey (liquid honey)
• 84 grams Unsalted Butter (softened, room temperature)
• 300 grams Whole Eggs (approximately 6 large eggs, whisked)
• 400 grams Caster Sugar (fine granulated sugar)
• 800 grams Water (mineral water for syrup)
• 1 orange Orange Zest (zest only)
• 1 lemon Lemon Zest (zest only)
• 50 grams Dark Rum (good quality dark rum)
• 150 grams Lime Marmalade (for glaze (apricot jam or orange marmalade can be used))
• 15 grams Water (for glaze)
• 250 grams Heavy Whipping Cream (35% fat, chilled)
• 40 grams Icing Sugar (sifted)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 100 grams Fresh Berries (mixed strawberries, raspberries, blackberries, washed)
• 1 sprig Fresh Mint Sprig (for garnish)

Instructions

1. Activate Yeast

   Combine 1 tsp instant yeast with 10 g room‑temperature milk in a small bowl and stir until dissolved.

   Time: PT1M

2. Mix Dry Ingredients

   In the mixing bowl add 240 g flour, 3 g salt, 12 g honey and 84 g softened butter.

   Time: PT3M

3. Combine Yeast Mixture

   Add the yeast‑milk mixture to the bowl and start mixing on low speed until just combined.

   Time: PT2M

4. Incorporate Eggs

   Whisk 300 g whole eggs in a separate bowl. With the mixer on medium‑high, add the egg gradually, a little at a time, scraping down the sides between additions.

   Time: PT5M

5. Knead the Dough

   Increase the mixer speed and knead for 10‑15 minutes, then an additional 5 minutes, until the dough is smooth, elastic and slightly stretchy.

   Time: PT20M

6. Window Test

   Pull a small piece of dough between your fingers; if you can see light through it, the gluten is ready.

   Time: PT1M

7. First Proof

   Transfer the dough to a clean bowl, cover with cling film and let rest in a warm (24‑26 °C) place for 30 minutes.

   Time: PT30M

   Temperature: 24-26°C

8. Prepare the Molds

   Butter the metal muffin tray, dust lightly with flour, tap out excess flour and wipe the surface with a clean cloth.

   Time: PT5M

9. Shape the Dough

   With damp hands, flatten a portion of dough, press it into a round and place it halfway into each mold. Aim for equal sized portions.

   Time: PT10M

10. Second Proof

    Cover the tray with a large plastic container (lid on) and let the dough rise in a draft‑free warm area (24‑26 °C) for about 2 hours, until doubled in size.

    Time: PT2H

    Temperature: 24-26°C

11. Preheat Oven

    Preheat a fan‑assisted oven to 190 °C.

    Time: PT10M

    Temperature: 190°C

12. Bake the Babas

    Bake for 25 minutes, or until the tops are nicely golden and a skewer inserted comes out clean.

    Time: PT25M

    Temperature: 190°C

13. Cool the Babas

    Remove the babas from the molds, turn them right‑side‑up on a cooling rack and let them reach room temperature (about 15 minutes).

    Time: PT15M

14. Make the Rum‑Citrus Syrup

    In a saucepan combine 400 g caster sugar, 800 g mineral water, zest of 1 orange and zest of 1 lemon. Bring to a boil, then simmer for 1 minute.

    Time: PT10M

15. Add Rum to Syrup

    Allow the syrup to cool to about 50 °C, then stir in 50 g dark rum until fully incorporated.

    Time: PT5M

    Temperature: 50°C

16. Soak the Babas

    Place the cooled babas into the warm syrup, press down gently, flip, press again and let soak for about 2 minutes per side (total ~4 minutes). Continue soaking until each baba feels heavy and fully saturated (about 10 minutes total for the batch).

    Time: PT10M

    Temperature: 50°C

17. Glaze the Babas

    Microwave 150 g lime marmalade with 15 g water until very hot, then brush the glaze over each baba for a shiny finish.

    Time: PT5M

18. Prepare Vanilla Whipped Cream

    In a chilled bowl, whip 250 g heavy cream with 40 g icing sugar to soft peaks, add 1 tsp vanilla extract and continue whipping until the cream holds its shape.

    Time: PT5M

19. Plate and Garnish

    Place each baba on a serving plate, top with a spoonful of vanilla whipped cream, scatter fresh berries and a mint sprig, then drizzle an extra 2 tsp rum over the top for extra flavor.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

8 g

Carbohydrates

80 g

Fat

30 g

Fiber

1 g