Dessert
Rum Baba
The emblematic, well-soaked dessert, between a light brioche and a fragrant syrup.
- Prep
- 25 min
- Cook
- 20 min
- Difficulty
- Medium
- Serves
- 6 servings
Ingredients
- 200g (1½ cups + 1 tbsp) flour
- 3 eggs
- 60g (¼ cup) butter
- 1 packet baker's yeast
- 100g (½ cup) sugar
- 8cl (⅓ cup) rum
Instructions
Make a baba dough with the flour, eggs, butter, and yeast and let rise for 1 hour.
Pour into a savarin mold and bake at 350°F (180°C) for about 20 minutes.
Make a syrup with the sugar, water, and rum and generously soak the cooled baba.