Rum Baba

Rum Baba is a true masterpiece of European pastry, blending the richness of a buttery yeast cake with the deep warmth of a spiced rum syrup. Originating from Eastern European babka, this delicacy was refined in France and Italy, becoming a signature dessert in fine patisseries. The dough, enriched with eggs and butter, is baked into delicate, airy rounds before being soaked in a luscious syrup infused with dark rum, citrus zest, and vanilla. The result? A perfectly moist, melt-in-your-mouth cake that’s both fragrant and indulgent.

Often served with a dollop of whipped cream, fresh fruit, or a velvety pastry cream, Rum Baba is a showstopper at festive gatherings and elegant dinners. Its boozy, syrupy goodness makes it especially comforting in cooler months, where its warmth and richness pair beautifully with an after-dinner espresso or a glass of dessert wine. Whether you’re enjoying it in a Parisian café or making it at home, this legendary dessert is a must-try for lovers of fine baking.

Rum Baba

Difficulty Level: Medium

Calories: 450

Cooking Time: 150 min

Ingredients:

Dough ingredients:

150 g flour
6 g fresh (pressed) yeast
65 g milk
2 eggs
60 g raisins
20 g sugar
20 g rum
35 g butter

Syrup:

1 l water
500 g sugar
100 g rum
1 vanilla bean
Mint

Instructions:

Prepare syrup first and then allow it to cool down, because hot rum baba shall be put in cold syrup.
To prepare syrup, put water in a saucepan, add sugar, vanilla and mint.
Bring to the boil, cook for 4-5 minutes, put aside to cool down.
To prepare dough, mix all dry ingredients together (flour, sugar, salt) and put in a deep bowl.
Warm the milk up to30ºC (86ºF), add yeast, eggs, rum and mix thoroughly.
Add liquid composition to flour and mix for 15 minutes.
The dough shall be elastic and not sticky.
Finally, add butter previously warmed up to room temperature and cut in small pieces.
Leave dough in a warm place (up to 40ºC, 104ºF) for 1 hour.
After the dough has risen and become 3 times bigger, punch it down and put into baking cups (either silicone or metal).
Leave the dough to rise once more (it will take about 20-30 minutes) and put into the oven for 35 minutes at 180ºC (356ºF).
Babas shall become golden brown.
Take hot pastry out of the forms and put immediately in cooled syrup.
Turn babas over from time to time and syrup them, allowing syrup to soak in.
Then put pastry on a metal grid, allowing extra syrup to drain away.
Rum baba is best served well cooled with berries and mint syrup in a plate.
And bon appetite! … With love 🙂