Rum Baba

How to Make Rum Baba

To make a French rum baba, start with the baba dough. In a big bowl combine active dry yeast with warm whole milk and a little granulated sugar, let it sit for about 10 minutes. Add all-purpose flour, eggs, and a pinch of salt, mixing until smooth. Use a stand mixer fitted with a dough hook attachment to knead the dough. Gradually add softened unsalted butter and knead until the dough is elastic and smooth. Cover and let it rise until doubled. Once risen, divide and place into greased muffin tins, mini bundt pans or a savarin mold. Let it rise again for 20-30 minutes. 

Bake at 180°C until the babas are golden brown and firm—around 20 minutes. While they cool slightly on a wire rack, prepare the soaking syrup by combining granulated sugar, water, vanilla bean paste, a splash of rhum de Martinique, and a bit of lemon zest in a small saucepan. Simmer gently until the syrup is smooth. Once ready, dip the baked babas into the hot syrup until fully soaked but not too wet. Brush with an apricot glaze to give them a glossy finish.

What Equipment Do I Need for Rum Baba?

You’ll need:

• A stand mixer with a dough hook attachment to knead the baba dough.
• A muffin tin, mini bundt pan or a savarin mold to shape the cakes. 
• A small saucepan to make the soaking syrup and glaze. 
• A wire rack to cool the cakes slightly after baking. 
• A piping bag with a nozzle to pipe the whipped cream or chantilly cream. 
• A thermometer to ensure the syrup reaches the right temperature.
• Measuring cups and a scale for precise ingredient measurements.

These tools will make the process easy and ensure a perfect, moist and golden-brown finish for your rum baba.

If you need to store them longer, wrap the cakes in plastic wrap and refrigerate for up to a week. For extended storage, freeze the babas in an airtight container for up to one month. Before serving, allow the cakes to thaw at room temperature and refresh them by brushing with a bit of warmed rum syrup. This way the baba’s stay soft, moist and ready to eat whenever you want.

Tips for the Perfect Rum Baba

To make sure your rum baba turns out soft and moist follow these tips:

• Knead the dough until it’s smooth and elastic; not too sticky.
• Let the dough rise until doubled in size in a warm, draft free spot.
• Use a water soaked syrup with high quality dark rum for the best flavour.
• Don’t over-soak the cakes; they should absorb the syrup without becoming mushy.
• Bake the cakes until golden brown and firm to the touch.
• Serve with a dollop of whipped cream and fresh fruit to balance the syrup.

With these tips you’ll make a classic French rum baba as beautiful as it is good.

Perfecting the Baba Dough

This yeasted dough, with butter and eggs, gives the baba its soft texture and ability to absorb the rum syrup without getting too wet. Use a stand mixer fitted with a dough hook attachment to knead the dough, incorporating softened unsalted butter in small amounts until the dough becomes elastic and pulls away from the sides of the bowl. Allow the dough to rise until doubled in size, about one hour, in a warm spot.

Once the dough has risen, transfer it into greased muffin tins, mini bundt pans, or a traditional savarin mold. Fill each cavity no more than halfway to allow for expansion. Let the dough rise again for 20–30 minutes until puffy and doubled. 

Tips for Perfect Texture and Flavour

To achieve the ideal texture, ensure the dough is kneaded until smooth and elastic—it should stretch without tearing. Allow the dough to rise properly twice: once after mixing and again once transferred to the molds. Use instant yeast for consistent results, and ensure the dough is proofed in a warm spot. When soaking the babas make sure to get the balance right—soak them enough to make them moist and flavoured but not too wet. The syrup should be warm not boiling when you pour it over the cakes. Brush with apricot glaze for a professional finish, and serve the babas fresh, as they taste best when enjoyed on the same day they are made.

Preparing the Rum Syrup and Glaze

The rum syrup is the soul of a classic French rum baba, it’s what gives it its flavour and moistness. To make it, combine water, granulated sugar, vanilla bean paste and lemon zest in a small saucepan. Bring to a simmer, stirring occasionally until the sugar dissolves. Add a good splash of dark rum and simmer for a few minutes until the syrup has absorbed the rum’s bold flavours. Once the baba cakes are golden brown and slightly cooled on a wire rack, soak them in the warm rum syrup until they are moist but not too wet. For the final touch, brush the babas with an orange glaze or a thin layer of apricot jam to give them a shiny finish. This way you’ll have a cake that’s both indulgently moist and beautiful.

What Are the Origins of Rum Baba?

Rum baba has its roots in the 18th century, where it is said to have been invented in Poland. King Stanislas of Poland brought the dish to France and enjoyed a version of babka soaked in rum. Once in Paris, French bakers perfected the recipe and turned it into the classic French baba au rhum we know today. The yeasted pastry became very popular in the Neapolitan region of Naples and developed a strong following in Italy. It was later miniaturized into individual portions, often baked in savarin molds or mini bundt pans. Its unique texture and ability to absorb syrup made it a French dessert staple that can now be found in bakeries and patisseries all over the country.

What Variations of Rum Baba Exist?

While the traditional baba au rhum is soaked in rum syrup and topped with chantilly cream, there are many modern variations of this classic. Try mini muffins or individual-sized versions for a bite-sized treat. Add pineapple, raisin or apricot to the dough for a fruity twist or orange zest or vanilla extract for extra depth. For a richer dessert, some bakers opt for a chocolate glaze or fill the babas with pastry cream. The savarin, a ring-shaped version, is often served with fruit or topped with whipped cream. No matter the version, the soft, spongy texture of the baba dough pairs beautifully with different syrups and toppings.

How to Serve Rum Baba?

To serve rum baba, soak the cakes in rum syrup until moist and flavourful. Place each baba on a plate and top with a generous swirl of vanilla whipped cream or chantilly cream piped with a piping bag. Garnish with fresh fruit, such as berries or slices of orange and pineapple, for a pretty presentation. For an elegant touch, brush the cakes with a thin layer of apricot glaze to give them a nice sheen. Serve the babas warm or cold, as a dessert or a show-stopping brunch centerpiece. This classic French dessert is a perfect balance of sweet syrup and light dough.

Serving Rum Baba with Style 

Rum baba can be served as a fancy dessert for any occasion or as a sweet finish to a dinner party. Traditionally the soaked babas are topped with a big swirl of whipped cream or chantilly cream piped out of a piping bag and nozzle. Add some fresh fruit like pineapple slices, cherries or a sprinkle of icing sugar for decoration. 

For a modern twist drizzle with orange glaze or a spoonful of pastry cream. Serve the babas warm or at room temperature, depending on preference.