Baba au Rhum is a classic French dessert of yeast-risen cake soaked in a rum syrup, known for its moist, boozy crumb and glossy finish. This version, dubbed “Delice,” adds a light pastry cream or whipped cream filling to balance the rum’s intensity, making it a truly indulgent treat. It works because the syrup is brushed on while the cake is warm, allowing every bite to be evenly saturated without becoming soggy.
Ingredients
- For the babas: 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, room temperature
- 1/2 cup (120 ml) whole milk, lukewarm
- 1/2 cup (115 g) unsalted butter, softened, plus more for molds
- For the rum syrup: 2 cups (400 g) granulated sugar
- 2 cups (480 ml) water
- 1/2 cup (120 ml) dark rum (or more to taste)
- 1 vanilla bean or 1 tsp vanilla extract
- For the filling (optional): 1 cup (240 ml) heavy cream
- 2 tbsp (15 g) powdered sugar
- 1/2 tsp vanilla extract
- For glaze (optional): 1/2 cup (120 ml) apricot jam, warmed
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 large mixing bowl, combine the flour, remaining sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix with a wooden spoon or stand mixer with paddle attachment until a sticky, elastic dough forms, about 5 minutes.
- Cover the bowl with a clean towel and let rise in a warm place until doubled in size, about 1 hour.
- Butter 8 individual baba molds (or one large ring mold). Punch down the dough and divide it among the molds, filling each about halfway. Cover and let rise again until the dough reaches the top of the molds, about 30–45 minutes.
- Preheat the oven to 375°F (190°C). Bake the babas for 20–25 minutes, until golden brown and a skewer inserted comes out clean. Let cool in the molds for 5 minutes, then turn out onto a wire rack.
- While the babas bake, make the syrup: combine the sugar and water in a saucepan. Split the vanilla bean and scrape the seeds into the pot (or add extract later). Bring to a boil, stirring until sugar dissolves. Simmer for 5 minutes, then remove from heat and stir in the rum.
- While the babas are still warm, place them in a deep dish and pour the warm syrup over them. Let them soak for at least 30 minutes, turning occasionally, until they are saturated but not falling apart.
- For the filling, whip the heavy cream with powdered sugar and vanilla until stiff peaks. Split each baba horizontally or make a pocket in the side, and fill with the whipped cream.
- Optional: brush the tops with warm apricot jam for a shiny glaze. Serve immediately or refrigerate until ready.
Tips
- Yeast freshness: Always check the expiration date on your yeast. If it doesn’t froth in step 1, the dough won’t rise—start over with fresh yeast.
- Soaking technique: Don’t let the babas sit in the syrup for too long (over 1 hour) or they will become mushy. Turn them every 10 minutes to ensure even absorption.
- Rum substitution: For a non-alcoholic version, replace the rum with orange juice or a rum extract (use 1 tsp extract and skip the rum). The flavor will be less complex but still delicious.
- Mold alternative: No baba molds? Use a muffin tin or small ramekins. Just adjust the baking time—smaller molds may need only 15–18 minutes.
Serving Suggestions
Serve the babas chilled or at room temperature, with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, drizzle with a little extra rum syrup and garnish with fresh berries or mint. They pair beautifully with strong coffee or espresso.
Variations
- Citrus twist: Add the zest of one orange or lemon to the syrup for a bright, aromatic flavor.
- Chocolate babas: Replace 1/4 cup (30 g) of the flour with unsweetened cocoa powder and add a chocolate glaze instead of apricot.
- Savory version: Skip the sugar and rum, and use the same dough to make savory babas, filled with cream cheese and herbs—a popular Alsatian appetizer.
Storage and Reheating
Store unfilled babas in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Once filled with whipped cream, they should be refrigerated and eaten within 24 hours. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, then brush with a little extra syrup to restore moisture. You can also freeze unfilled, unsoaked babas for up to 1 month; thaw and soak before serving.
Frequently Asked Questions
Can I make babas without a stand mixer? Yes, you can mix by hand. The dough is sticky, but a wooden spoon and a bit of elbow grease work fine. Just make sure the butter is well incorporated.
Why did my babas not rise? The most common reasons are expired yeast, liquid that was too hot (over 110°F/43°C kills yeast), or a cold kitchen. Ensure your milk is lukewarm and allow enough time for rising.
Can I use light rum instead of dark? Yes, but dark rum gives a richer, more molasses-like flavor. Light rum will work, but the syrup will be less deep in taste.
How long should I soak the babas? About 30 minutes is ideal. You want them saturated but not falling apart. If you prefer a stronger rum flavor, increase the rum in the syrup and soak for a shorter time.
Can I make the dough ahead of time? Yes, you can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping and doing the second rise.
What if I don’t have baba molds? Use a 12-cup muffin tin or small ramekins. Fill them halfway and adjust baking time to 15–18 minutes. The shape will be slightly different but the taste is the same.
Related
- Crunchy Veggie Platter: Easy Recipe & Dipping Sauces
- Can You Reuse Pickling Liquid? Safe Answers
- Rock Garden Guide: How to Build One Step by Step
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).