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Chantilly Cream with sliced lemon.
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Rum Babas

Rum Baba is like a Savarin cake, made with yeast. They can be made as one big cake but more often are small little yeasted cakes, and soaked with rum syrup, and topped with Chantilly Cream.
Prep Time20 minutes
Cook Time20 minutes
Additional Time3 hours
Total Time3 hours 40 minutes
Servings: 12
Calories: 357kcal
Author: Laura

Equipment

Ingredients

  • 1/2 cup + teaspoon OR 120 mls milk
  • 2 1/2 cups or 300 grams bread flour ap works fine too
  • 2 teaspoons instant yeast-see notes
  • 1/2 teaspoon salt
  • 1/4 cup sugar OR 50 grams sugar
  • 2 eggs
  • 5 1/2 Tablespoons OR 90 grams soft butter

Lemon Rum Syrup

  • 4 cups water
  • 1 1/4 cup OR 250 grams sugar
  • Lemon
  • 1/2 cup OR 120 mls Rum spice rum works fine

Chantilly Cream

  • 1 cup whipping cream
  • 1-2 Tablespoons of sugar
  • 1 Tablespoon of Vanilla

Instructions

  • warm the milk in a saucepan until just warm, about 90˚
  • meanwhile put the flour, salt, yeast, and sugar in the bowl of a stand mixer
  • stir together the dry ingredients
  • when the milk is warm pour it into the bowl with the flour, add the butter, and eggs
  • stir on low with the bread hook until combined, then drop the bowl and scrape it down
  • put the bowl back up then increase the speed one notch and knead for about 5 minutes, stopping halfway through to scrape it again
  • when the dough is soft and silky it's done, it will be a very sticky dough
  • generously grease a clean bowl and scrape the dough into it
  • cover with greased cling film OR a greased plate or lid, something to keep it from drying out while it's rising
  • let it rise in a warm place until doubled in size
  • meanwhile, make the syrup and let it cool
  • mix the water and sugar over medium heat, stir to dissolve the sugar then just bring it to a boil, then reduce the heat and simmer for 10-15 minutes until thick
  • wash your lemon with hot water to get off as much wax as possible
  • peel off just the outer peel and add it to the syrup
  • after 10-15 minutes, when the syrup is started to thicken, remove the syrup from the heat and add the rum
  • alternately you can add the rum while you finish cooking the syrup to get cook off the alcohol, I did this because I knew my kids would want to try one of these
  • preheat the oven to 350˚
  • grease a muffin tin divide the dough between the cups, you can do this with greased scissors
  • you can also put your muffin tin on a scale, fill a piping bag, fill each cup to measure it precisely, use greased scissors to cut the dough
  • OR put the dough on a scale, weigh it, divide it by 12 and cut it up in pieces
  • bake in the preheated oven 15-20 minutes, do not overtake these
  • when they're done remove from the oven and cool a few minutes
  • then dip the hot babas in the syrup for 8 seconds, (10 seconds was too long!) and then soak the bottoms the same way
  • set them on a cooling rack and allow them to drip and cool completely
  • when cool make the Chantilly Cream
  • whip the heavy cream with the sugar and vanilla until it holds peaks
  • pipe on top of the babas
  • add little slices of lemon, sprinkles, fruit or pipettes of the syrup

Notes

  • You can use EITHER dry yeasts in this recipe
  • if you use active dry yeast use 2 1/2 teaspoons and put it in the warm (not HOT) milk and stir to get it activated
  • if you use instant just throw it in the bowl with the dry ingredients

Nutrition

Serving: 1g | Calories: 357kcal | Carbohydrates: 47g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 164mg | Potassium: 93mg | Fiber: 1g | Sugar: 27g | Vitamin A: 508IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 0.4mg