Baba au Rhum

• 1 1/2 cups warm milk
• 2 tablespoons sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 3 cups all-purpose flour
• 4 tablespoons unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup water
• 1 cup granulated sugar
• 1/2 cup dark rum
• 1/2 teaspoon almond extract
• Powdered sugar, for dusting

Steps

1. 1 In a large bowl, combine warm milk, 2 tablespoons sugar, and yeast. Let sit for 5 minutes until frothy.
2. 2 Add flour and melted butter to the yeast mixture. Mix until a dough forms.
3. 3 Knead in the eggs one at a time, followed by vanilla extract, until smooth.
4. 4 Cover and let dough rise in a warm place for about 1 hour, or until doubled in size.
5. 5 Preheat oven to 350°F (175°C). Grease a bundt pan.
6. 6 Pour risen dough into the prepared pan and bake for 30-40 minutes, or until golden and a toothpick inserted comes out clean.
7. 7 While the cake bakes, combine water, granulated sugar, rum, and almond extract in a saucepan. Simmer until sugar dissolves.
8. 8 Once the cake is done, let it cool for 10 minutes in the pan before inverting onto a serving plate.
9. 9 Poke holes in the cake with a skewer and pour the rum syrup over it, allowing it to absorb.
10. 10 Dust with powdered sugar before serving.

Equipment

• Bundt pan
• Mixing bowls
• Stand mixer or wooden spoon

Variations

• Try adding citrus zest to the dough for a fresh twist.
• Substitute rum with orange liqueur for a non-rum version.

Substitutions

• If you don't have dark rum, use brandy or another dark spirit.
• For a dairy-free option, use plant-based milk and butter alternatives.

Pairings

• Serve with fresh berries for a fruity complement.
• A drizzle of chocolate sauce adds richness.

Nutrition

Tips

• For best flavor, let the Baba au Rhum soak up the syrup for at least 2 hours before serving.
• Ensure your rum is high quality for the best taste.

Storage

Store covered in the refrigerator for up to 3 days. Bring to room temperature before serving.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight before serving.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Pair with a strong coffee for a delightful contrast.

FAQ