Café Gramercy · Annette’s Recipe Box
Annette's Baba au Rhum
Let the little cakes cool first, then let the rum syrup soak all the way through. Time in the syrup is what makes a baba.
Ingredients
Baba: 200 g (1⅔ cups) flour · 7 g (one packet) instant yeast · 20 g (1½ tablespoons) sugar · pinch of salt · 3 eggs · 60 g (4 tablespoons) soft butter
Syrup: 400 ml (1⅔ cups) water · 200 g (1 cup) sugar · 80 ml (⅓ cup) dark rum, or more to taste
Method
- Beat the flour, yeast, sugar, salt, and eggs to a sticky, elastic batter, then beat in the soft butter. Let it rise until doubled, about an hour.
- Spoon into buttered baba or muffin molds, half full, let it rise to the rim, and bake at 190°C (375°F) for 18 to 20 minutes, until golden. Cool them completely.
- Warm the water and sugar to a syrup, take it off the heat, and add the rum. Sit the cool babas in the warm syrup and turn them, giving the syrup time to work all the way through until they are plump and glistening.
- Lift them out, and spoon a little more rum over the top at the table.