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Rum Baba

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Servings: 8
Author: Nikolay's Kitchen

Ingredients

For Baba

  • 130 g Milk
  • 15 g Fresh Yeast
  • 80 g White Bread Flour
  • 3 Eggs
  • 220 g White Bread Flour
  • 8 g Sugar
  • 4 g Salt
  • 120 g Melted Butter

For Syrup

  • 600 g Sugar
  • 600 g Water
  • 100 g Dark Rum
  • 1 Vanilla Bean

Instructions

Fore baba

  • Scald milk and cool. Dissolve yeast, add 80g flour and mix to make a sponge. Let it rise until double in volume. 
    Gradually mix egg and dry ingredients to make a soft dough.
    Beat in butter a little at the time until it is completely absorbed. 
    The dough will be very sticky.
    Use muffin forms or other round individual forms. Grease them and fill half full with dough. Average baba mold is about 60g.
    Proof until dough is level with the top of the mold.
    Bake at 200C in a preheated oven.
    While still warm soak in Rum Syrup.
    Served with whipped cream on top. 

For Syrup

  • In a saucepan bring to boil sugar, water, rum, and vanilla bean until sugar dissolve. Leave aside until needed.