Recipe: Baba Au Rhum

There are two ways to make this recipe :

Hand made recipe

1 Sift the flour in a stainless steel bowl. Make a well and pour the diluted yeast in it. Mix well and then add the salt, the sugar and the eggs.

2 Knead your dough until it comes off the sides of the bowl. Then, incorporate your lukewarm melted butter.

3 Cover your bowl with a clean kitchen cloth and let the dough raise for about 2h30 at room temperature.

Recipe with a mechanical mixing bowl

4 Place the flour, eggs, diluted yeast and sugar into the bowl of your machine. Mix for a little while at a medium speed. Then add the salt. Your dough must be homogeneous and soft. Mix your dough for another 3 minutes and add the lukewarm melted butter and work the dough until all the butter has been incorporated. When it is done transfer your dough in a large bowl, cover it with a clean kitchen cloth and let it raise for about 2h30 at room temperature.

5 Fill 15 individual tins half way and let the dough raise for another hour at room temperature. Well, until the dough reaches the edge of each moulds!

6 Start your oven at 180'C (356'F)

7 Bake them for 15-20 minutes.

8 Meanwhile, make your syrup :

Put your granulated sugar in a pot. Then add the water and bring to the boil. Cook for 5 minutes.

9 Punching your babas :

Pour your boiling syrup in a large shallow pot and place your cakes in this syrup. Carefully, press them to make sure they suck in the syrup. Finally, take each babas out and place them on a pastry rack.

10 You will flavour your babas with the rum at this stage.