Rum Babas

Rum babas are delightful, yeast-based cakes soaked in a rum syrup, making them moist and flavorful. Here’s a recipe for two rum babas served with fresh raspberries.

Ingredients

For the Rum Babas:

• All-purpose flour: 1/2 cup (60 grams)
• Active dry yeast: 1/2 teaspoon
• Sugar: 1 tablespoon
• Salt: A pinch
• Milk: 1/4 cup, warm (about 110°F/45°C)
• Egg: 1 large, at room temperature
• Unsalted butter: 1 tablespoon, melted and cooled

For the Rum Syrup:

• Water: 1/2 cup (120 ml)
• Sugar: 1/4 cup (50 grams)
• Dark rum: 1/4 cup (60 ml)
• Vanilla extract: 1/2 teaspoon

For Serving:

• Whipped cream: 1/2 cup
• Fresh raspberries: 1/2 cup
• Mint leaves: For garnish (optional)

Preparation

Make the Rum Babas:

1. Prepare the Dough:
   • In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until frothy.
   • In a mixing bowl, combine the flour, sugar, and salt.
   • Add the yeast mixture, egg, and melted butter to the dry ingredients. Mix until smooth. The batter should be thick but pourable.
2. Let the Dough Rise:
   • Cover the bowl with a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size.
3. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
4. Bake the Babas:
   • Grease two small bundt pans or baba molds with butter or non-stick spray.
   • Divide the batter evenly between the molds.
   • Bake for about 15-20 minutes, or until the babas are golden brown and a toothpick inserted into the center comes out clean.
   • Let the babas cool slightly before removing them from the molds.

Make the Rum Syrup:

1. Prepare the Syrup:
   • In a small saucepan, combine the water and sugar.
   • Bring to a boil over medium heat, stirring until the sugar dissolves.
   • Remove from heat and stir in the rum and vanilla extract.
2. Soak the Babas:
   • Place the babas in a shallow dish.
   • Pour the warm rum syrup over the babas, allowing them to soak up the liquid. Turn them occasionally to ensure even soaking.

Serve:

1. Prepare the Whipped Cream:
   • Whip the cream until soft peaks form.
2. Plate the Babas:
   • Place each baba on a serving plate.
   • Spoon any remaining syrup over the top.
   • Top with a generous dollop of whipped cream.
3. Add Raspberries:
   • Garnish with fresh raspberries and mint leaves if desired.
4. Serve Immediately:
   • Enjoy the rum babas while they are moist and flavorful, with the contrast of fresh raspberries and creamy whipped cream.

Tips for Success:

• Yeast Activation: Ensure the milk is warm, not hot, to properly activate the yeast.
• Syrup Absorption: Soak the babas thoroughly to achieve the best flavor and texture.
• Serving: These are best served fresh but can be prepared ahead of time and soaked just before serving.

Enjoy these delightful rum babas with the tartness of fresh raspberries and the richness of whipped cream for an indulgent treat!