Baba au rhum is a classic French dessert of yeast-risen cake, traditionally baked in small cylinder molds, soaked in a rum syrup, and often glazed with apricot jam. This version gives you the full indulgent experience while offering practical ways to manage the calorie count—each standard baba packs about 350–450 calories, but you can lighten it without losing the boozy, tender crumb. The key is a well-balanced syrup and a light hand with the soak, so every bite is moist but not soggy.
Ingredients
- For the dough: 2 cups (250 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 packet (2 1/4 tsp / 7 g) active dry yeast
- 1/2 tsp salt
- 3 large eggs, at room temperature
- 1/2 cup (120 ml) whole milk, lukewarm
- 1/2 cup (115 g) unsalted butter, softened, plus more for the molds
- For the rum syrup: 2 cups (400 g) granulated sugar
- 2 cups (480 ml) water
- 1/2 cup (120 ml) dark rum (or to taste)
- 1 vanilla bean or 1 tsp vanilla extract
- For the glaze: 1/2 cup (160 g) apricot jam
- 2 tbsp (30 ml) water
Instructions
- In a small bowl, dissolve the yeast in the lukewarm milk with a pinch of sugar. Let stand for 5–10 minutes until frothy.
- In a stand mixer with the paddle attachment, combine the flour, sugar, and salt. Add the yeast mixture and the eggs, and mix on medium speed for 3 minutes until a sticky dough forms.
- Add the softened butter in pieces, mixing until fully incorporated. Continue beating for another 5 minutes until the dough is smooth and elastic. It will be very soft.
- Cover the bowl with a damp towel and let rise in a warm place for 1 hour, or until doubled in size.
- Butter 8 individual baba molds (or a 9-inch / 23 cm ring mold). Divide the dough among the molds, filling them halfway. Cover and let rise again for 30 minutes.
- Meanwhile, make the syrup: In a saucepan, combine the sugar and water. Split the vanilla bean and scrape the seeds into the pan, adding the pod too. Bring to a boil, stirring until the sugar dissolves. Remove from heat, stir in the rum, and let cool.
- Preheat the oven to 375°F (190°C). Bake the babas for 20–25 minutes, until golden brown and a skewer comes out clean. Let cool in the molds for 5 minutes, then unmold onto a wire rack.
- While the babas are still warm (but not hot), submerge each one in the rum syrup for 30–60 seconds per side, until well soaked but not falling apart. Place on a rack to drain.
- For the glaze, heat the apricot jam with the water until melted. Brush over the soaked babas for a shiny finish.
Tips
- Use a light hand with the syrup: the classic baba should be moist, but if you soak too long, it becomes heavy and cloying. Start with 30 seconds per side and add more if needed.
- For a lower-calorie version, reduce the sugar in the syrup to 1 1/2 cups (300 g) and use a sugar substitute like erythritol for half the amount. The texture will be slightly less tender.
- Don’t skip the glaze—it seals in moisture and adds a professional finish. If you can’t find apricot jam, use orange marmalade or currant jelly.
- If the dough seems too sticky to handle, resist adding extra flour; it should be soft. Use a bench scraper or oiled hands for shaping.
Serving Suggestions
Serve babas au rhum at room temperature or slightly warm, with a dollop of lightly sweetened whipped cream or crème fraîche. For a decorative touch, add a few fresh berries or a sprig of mint. They are perfect with coffee or as a dinner party dessert.
Variations
Replace the rum with bourbon or brandy for a different spirit profile. Add citrus zest (orange or lemon) to the syrup for a bright twist. For a non-alcoholic version, use orange juice or a rum extract mixed with water—though it won’t have the same kick. You can also bake the dough in a single large mold and increase the baking time to 35–40 minutes.
Storage and Reheating
Store babas au rhum in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. They actually improve over a day as the syrup distributes. To reheat, microwave each baba for 15–20 seconds or warm in a 300°F (150°C) oven for 5 minutes. Do not freeze soaked babas—they become mushy. Unsoaked, they freeze well for up to 2 months; thaw and soak before serving.
Frequently Asked Questions
How many calories are in a baba au rhum? A traditional baba au rhum (about 100 g) contains roughly 350–450 calories, mostly from the syrup and butter. This recipe yields 8 servings, so each has about 400 calories. To reduce calories, use less syrup and substitute some sugar with a low-calorie sweetener.
Can I make baba au rhum without alcohol? Yes, omit the rum and increase the water or use orange juice. The dessert will be less traditional but still delicious. For a rum flavor without alcohol, use 1–2 teaspoons of rum extract.
Why is my baba dough not rising? Yeast needs warmth and moisture. Ensure your milk is lukewarm (about 110°F / 43°C) and that your eggs are at room temperature. If the room is cold, place the dough in a slightly warm oven (turned off) with a pan of hot water.
Can I use instant yeast instead of active dry? Yes, use the same amount (2 1/4 tsp) and mix it directly into the flour. You can skip the proofing step, but let the dough rise a bit longer if needed.
How do I know when the babas are fully soaked? They should feel heavy but not break apart. Press gently—if syrup bubbles out, they’ve had enough. If they feel dry in the center, soak a little longer.
Can I make the dough ahead of time? Yes, after the first rise, punch down the dough and refrigerate overnight. The next day, bring it to room temperature, shape, and let rise before baking. This develops more flavor.
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