Baba au Rhum (French Rum Cake) soft and indulgent

Here are two methods: one by hand and the other with a food processor fitted with a small bowl.

First, by hand

1 In a mixing bowl, pour the flour, then make a well and add the diluted yeast, mix and then add the salt, saffron powder, sugar and eggs.

2 Knead with a wooden spatula until your dough comes away from the bowl, then incorporate your melted butter just warmed.

3 Cover with a clean cloth and let rise at room temperature for 2 hours 30 minutes.

With a food processor

4 Put in the bowl the flour, eggs, saffron powder, diluted yeast and sugar, turn it on, then add the salt. Your dough should then be soft but consistent. Turn it for another 3 minutes, then add the melted warm butter. Just turn it once to mix it, then pour into a covered bowl and let rise at room temperature for 2 hours 30 minutes.

Continuation of preparation:

5 Fill small tall moulds of 5 to 6 cm (non-stick or silicone) halfway and let them rise one more time until the dough reaches the top of the moulds.

6 Preheat your oven to 355°F (180 °C) (Gas mark 6).

7 Bake for 15 to 20 minutes.

8 Make your syrup: in a saucepan, pour your 7.5 oz (210 g) of sugar, then add your 2.1 cups (50 cl) of water and bring to a boil for 5 minutes.

9 Soaking the babas: in a saucepan, put your boiling syrup, then using a skimmer, place your babas one by one by pressing them down, then remove them and place them on a small strainer to drain.

10 Your babas will be flavored with rum or other spirits only after the soaking process.