Rum Baba
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Soft yummy yeast cakes are soaked in a delicious rum syrup then drizzled with an orange glaze and topped with vanilla whipped cream to make this unbelievably delicious Rum Baba (Baba Au Rhum) ! It’s an unforgettable classic French dessert that is perfect for any dinner party!
What Is Rum Baba?
Rum baba is a French classic that is a modern take on a type of tall yeast cake that originated in Poland and Ukraine. It was invented in Paris in the 19th century and has evolved over the years into what we know today to be modern-day rum baba. It’s a very popular dessert in Europe, sometimes known as “Savarin Cake” and it’s one that I grew up eating often.
The most basic rum baba is a small yeast cake that is saturated in syrup typically made with rum and then topped with whipped cream. However, the dessert can also be topped with pastry cream as well as any type of fruit glaze.
The baba dough is quite simple to make and very similar to brioche in many ways. It’s rich with butter, eggs, and a touch of sweetness! It’s the basis of this incredible dessert. And rum baba is almost always made in individual servings but can also be made in a large bundt pan for a larger size cake.
Why You’ll Love This Rum Baba Recipe
- Easy To Follow Recipe! This 5 part recipe is actually really easy! I’ve broken it down into simple steps that anyone can follow. And you don’t even have to make the marmalade from scratch!
- Boozy Good! These soft little yeast cakes are yummy and saturated in the most delicious sweet rum syrup and then beautifully balanced with a light whipped cream topping and fresh fruit.
- Wow Appeal! This dessert will impress everyone! It’s unique, presents beautifully, and is scrumptious. Your guests will not be able to stop talking about it.
There are 5 components to this recipe. The dough, rum syrup, vanilla whipped cream, orange glaze, and fruit to garnish. But don’t let that worry you. I’ve broken down the recipe and it’s quite easy!
Baba Dough
- Instant Yeast – Make sure to check the expiration date on your yeast before starting the dough. You can also use active dry yeast, you’ll just have to activate it first.
- Milk – You must use lukewarm milk. Any type of milk will work, but it needs to be lukewarm to help dissolve the yeast.
- Flour – Simple all-purpose flour is all you need. Pastry flour also works well.
- Butter – Always use unsalted butter to control saltiness.
- Honey – Adds a touch of sweetness and texture to the dough.
- Salt – A touch of salt is important to help enhance the flavors.
- Eggs – Use large eggs that are at room temperature.
Soaking Syrup
- Water – Used to heat together with the sugar to form a syrup.
- Sugar – Granulated sugar or cane sugar work perfectly.
- Rum – Any brand of rum you prefer is fine.
Vanilla Whipped Cream
- Whipping Cream – Cold heavy whipping cream is needed. Half and half will not work.
- Sugar – Just a touch of white granulated sugar for sweetness.
- Vanilla – You can use vanilla bean paste or vanilla extract.
Orange Glaze
- Orange Marmalade – Used to make a simple glaze. You can sub with any fruit marmalade you like. You can even use any fruit preserves if you wish.
- Water – Just a tablespoon is used to thin out the marmalade.
Garnish To Serve
- Fresh Berries – I used blueberries and strawberries. But you can use any fruit you like.
- Chocolate Shavings – This is optional in case you want to top some with chocolate shavings.
- Mint – Adds a lovely fresh and aromatic finish.
Making rum baba in some ways is like making dessert bread. Once you get your dough done all you really have to do is wait for it to rise and then bake. But in the meantime, you can start making the rum syrup, orange glaze, and whipped cream. Easy peasy and the results are amazing!
Make The Baba Dough
To begin, get all your ingredients measured out and ready to go. Then in a small bowl whisk together the lukewarm milk and instant yeast until it is fully dissolved. Now, add the yeast mixture to the bowl of your stand mixer along with the cubed room temperature butter and honey. Next, start mixing everything together on low speed using the paddle attachment as you gradually add the beaten eggs to the mixture.
Then using a rubber spatula scrape down the sides of the mixing bowl. Now, turn the stand mixture up to high speed and let it mix for 10 to 15 minutes to give the gluten time to develop. The finished dough will be smooth and elastic like making it perfect to mold.
Let The Dough Rise
When the dough is finished being kneaded, transfer it to a clean bowl using a bench scraper if you have one on hand. Now, you need to give the baba dough time to rise. So just cover the bowl with plastic wrap and let it proof for about 30 minutes in a draft-free warm place.
Form The Baba
Before you form the baba, you’ll need to generously grease your baking pan with butter and then lightly dust it with flour. And I mean generously grease so the baba is sure not to stick to the pan. But do make sure to shake off all the excess flour after greasing and wipe it from the top of the pan as well.
Then to form, put 2 tablespoons of the dough into each mold to fill it about halfway. Now, you’ll need to let the dough proof again. So again, place the baking pan in a draft-free area for another 1 to 2 hours or until the unbaked babas have doubled in size.
Bake The Baba
To bake, preheat your oven to 375°F (190°C), then place the pan into the oven, and bake the babas for 11 to 13 minutes or until they form a lovely golden brown color on top.
When you think they are finished baking you’ll want to test them by inserting a toothpick into the center of the baba, which should come out clean when they are done. Then remove the baked babas from the oven and carefully transfer them to a cooling rack being super careful not to burn yourself! Now, they must cool to room temperature before you can proceed to soak them.
Make The Simple Syrup
This is one of the most important components of a good rum baba! But fortunately, the process is simple and takes no time at all!
To make the soaking syrup, all you have to do is combine the water and sugar together in a medium saucepan. Next, bring the mixture to a boil over high heat while constantly stirring ever so often. Then once it comes to a boil, just simmer the mixture for one more minute, then remove it from the heat, and allow it to cool completely. Now, mix in the rum and your alcohol infused simple syrup is made! Let the syrup cool to room temperature.
Soak The Babas
To start, place a cooling rack over a baking sheet. This helps to keep things from getting really messy. Then put 3 to 4 of the babas into the saucepan with the simple syrup pressing them fully into the syrup to submerge. You will want to flip them over and fully soak the entire baba. They should feel pretty heavy!
Now, transfer the soaked babas to the cooling rack over the baking sheet and repeat the process until all the little yeast cakes are drenched in syrup. Next, take whatever syrup you have left and pour it over the top of the babas. Then put the soaked babas in the fridge to chill for an hour up to overnight.
Make The Vanilla Whipped Cream
This whipped cream is special with a little extra vanilla boost to it that goes so well with the yummy soaked yeast cakes and fresh fruit! So I do recommend using the best vanilla you have on hand for this part of the rum baba recipe.
For the most success, your mixing bowl should be cold. So just put it in the freezer for a few minutes to give it a chill before making the whipped cream.
Then add the heavy cream to the chilled mixing bowl of your stand mixer and mix it on high speed with the whisk attachment until it’s super light and foamy. Now, add in the granulated sugar and vanilla and continue beating until soft peaks form. But do be careful not to over-beat the whipped cream or you will end up with vanilla butter!
The whipped cream can also be made with an electric hand mixer. Or, you can even use store bought whipped cream if you like.
Make The Orange Glaze
Not all rum baba has a glaze, but mine does and I love the extra layer of added flavor it adds. However, if you prefer you can leave it off too!
To make the orange glaze, simply whisk the orange marmalade together with just a little bit of water in a bowl and then warm it in the microwave for about 15 seconds. You can also do this in a small saucepan if you don’t have a microwave.
Top With Glaze, Whipped Cream And Fruit
To finish the dessert, use a pastry brush to cover each one with the orange glaze, which will give them a nice glossy look. Then top them with a big dollop of the vanilla whipped cream, some fresh berries, a sprinkle of mint, and serve! You can also cut them down the middle lengthwise and fill them with whipped cream, top with berries or chocolate shavings.
Can You Use Preserves Instead Of Marmalade?
Yes! You can easily substitute the orange marmalade with any type of preserves or jam. Just follow the rum babas recipe exactly using the same amounts and it will come out perfectly.
Can I Make The Dough By Hand?
Yes! If you don’t have a stand mixer you can make this dough by hand, though it would be a bit more difficult and may require more time. To do this, once the dough is mixed together just knead it until it’s smooth and elastic-like. This will take at least 15 minutes for the gluten to fully develop.
Can I Make This Recipe Alcohol Free?
Yes! The simple syrup still works perfectly without the addition of rum. So just leave it out and you’ve got yourself booze-free babas.
Expert Tips
- Check the date on your yeast. The main reason that dough doesn’t rise is due to using expired yeast. So the first thing you need to do before you start is to check the date.
- Use room temperature butter and eggs. I suggest taking the butter and eggs out of the fridge a couple of hours before you start the dough. Room temperature ingredients help to emulsify the dough creating a more fluffy texture.
- Lukewarm milk is a must. For the instant yeast to work correctly the milk needs to be lukewarm. If it’s too cold the yeast will not activate properly and the dough won’t proof as well or possibly at all.
- Syrup coats a spoon. The easiest way to tell when the simple syrup has reduced enough is to see if it coats the back of a spoon. If it does, you can remove it from the heat. If it doesn’t, you’ll need to cook it for a few more minutes.
How To Store Rum Baba
Once assembled, leftover rum babas will keep in the fridge for about 2 days. If you want to make the babas ahead of time and then assemble them later, soak them in the syrup and then store them in a Tupperware container. The soaked cakes will keep for 3 to 5 days in the refrigerator. Then you would assemble the dessert the day you wish to serve.
Can You Freeze Rum Baba?
Yes and no. You can’t freeze the assembled dessert. But you can freeze the babas themselves for up to 2 months in an airtight container or freezer bag. Then just let them thaw out the night before and proceed with assembling them the next day as stated in the recipe.
Other Delicious Dessert Recipes To Try
- Canadian Butter Tarts
- Sticky Toffee Pudding
- Bakewell Tart
- Malasadas
- Coconut Cream Pie
- Chocolate Swiss Roll Cake
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Rum Baba
Ingredients
Baba Dough
- 1 teaspoon instant yeast
- 1 tablespoon milk (lukewarm)
- 1 cup all-purpose flour
- ½ teaspoon salt
- 3 ounces butter (6 tablespoons, cut into cubes, at room temperature)
- 1 tablespoon honey
- 6 large eggs (beaten)
Soaking Syrup
- 4 cups water
- 2 cups granulated sugar
- ½ cup rum
Vanilla Whipped Cream
- 1 cup whipping cream
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
Orange Glaze
- ½ cup orange marmalade
- 1 tablespoon water
To Serve
- berries (such as strawberries, blueberries, blackberries)
- fresh mint
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Baba Dough
- In a small bowl whisk the instant yeast with the lukewarm milk so it dissolves.
- Add the flour and salt to the bowl of your stand mixer fitted with the dough hook. Add the yeast mixture, butter and honey. Start mixing on low speed and gradually add the eggs. Scrape down the sides of the bowl, then turn up the speed to high and continue mixing for 10 to 15 minutes to develop the gluten. The dough should be a smooth elastic dough.
- Transfer the dough to a clean bowl, use a bench scraper to help transfer the dough. Cover the bowl with plastic wrap and allow it to proof, in a draft free environment, for 30 minutes.
- Generously butter a rum baba mold pan, or a muffin pan, then lightly dust each mold with flour, shaking off any excess. Wipe the top with the mold with a clean towel or paper towels to remove any excess flour.
- Using 2 tablespoons, transfer dough into each mold, halfway through. Place the mold pan in a warm draft free environment and allow it to proof for another 1 to 2 hours, until doubled in size.
- Preheat the oven to 375°F.
- Place the mold pan in the oven and bake for 11 to 13 minutes or until golden brown on top. To check if they're done, insert a toothpick in the center of a baba, and it should come out clean when they're done.
- Carefully remove the babas to a cooling rack immediately and allow to come to room temperature.
Soaking Syrup
- Add the water and sugar to a medium saucepan and bring to a boil over high heat, stirring occasionally. Once the mixture reaches a boil, simmer for one more minute then remove from heat. Allow the simple syrup to cool to room temperature. Stir in the rum.
Vanilla Whipped Cream
- Add the cream to the bowl of your mixer fitted with a whisk attachment. Mix until foamy, then add the sugar and vanilla bean paste. Continue beating until soft peaks form. Refrigerate until ready to use.
Orange Glaze
- Whisk the orange marmalade with water in a small bowl, then microwave for about 15 seconds to warm it up.
Assemble Rum Baba
- Place a cooling rack over a baking sheet. Place 3 or 4 babas in the sauce pan and submerge them using a spoon. Flip them over and press them down again, allowing them to absorb the soaking syrup. When they're fully soaked, they should feel heavy. Once thoroughly soaked, transfer the rum babas to the prepared baking sheet with cooling rack. Repeat with remaining babas. Spoon remaining syrup over the top of the babas. Transfer the babas to the refrigerator to chill for an hour to overnight.
- Brush each baba with the orange glaze to give them a beautiful shine. Top rum babas with the vanilla whipped cream, berries and serve.
Equipment
Notes
- Recipe yields about 15 cakes. If you don’t have the rum baba pan, you can use a muffin pan.
- Check the date on your yeast. The main reason that dough doesn’t rise is due to using expired yeast. So the first thing you need to do before you start is to check the date.
- Use room temperature butter and eggs. I suggest taking the butter and eggs out of the fridge a couple of hours before you start the dough. Room temperature ingredients help to emulsify the dough creating a more fluffy texture.
- Lukewarm milk is a must. For the instant yeast to work correctly the milk needs to be lukewarm. If it’s too cold the yeast will not activate properly and the dough won’t proof as well or possibly at all.
- Syrup coats a spoon. The easiest way to tell when the simple syrup has reduced enough is to see if it coats the back of a spoon. If it does, you can remove it from the heat. If it doesn’t, you’ll need to cook it for a few more minutes.
- Once assembled, leftover rum babas will keep in the fridge for about 2 days. If you want to make the babas ahead of time and then assemble them later, soak them in the syrup and then store them in a Tupperware container. The soaked cakes will keep for 3 to 5 days in the refrigerator. Then you would assemble the dessert the day you wish to serve.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
