French rum baba | How to make rum baba | Baba au rhum recipe

In a bowl, combine 1 tablespoon of water, 1 teaspoon of sugar, and 1 teaspoon of instant yeast. Let it sit for 10 to 15 minutes until it becomes frothy.

In a large bowl, mix 150 grams of all-purpose flour with 30 grams of butter at room temperature until the butter is well incorporated.

Add 100-110 grams of eggs to the flour mixture and beat well until the mixture is stretchy and smooth.

Grease a mold with butter and pour the batter into it. Let it rise for about 1 hour until it doubles in size.

Preheat the oven to 180 degrees Celsius.

After 1 hour, check the dough. Bake at 180 degrees Celsius for 10 minutes until the top is golden brown.

In a pot, combine 500 ml of water and 150 grams of sugar. Squeeze the juice from half an orange and add the zest to the syrup.

Add orange slices to the syrup and bring to a boil. Once boiling, remove from heat.

Add 2 tablespoons of rum to the syrup (optional).

Remove the baked baba from the oven and let it cool slightly. Dip each baba into the syrup and place them in a large bowl with the top side down.

Pour the remaining syrup over the babas and refrigerate for 4 to 5 hours before serving. Sprinkle with icing sugar before serving.

Equipment Needed

Spice Level: