Classic French Rum Baba

The '60s classic French retro dessert rum baba is back, and our easy-to-follow recipe shows just how easy they are to make.

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% Daily Values based on a 2,000 calorie diet

Step 1

Stir the yeast and the warm water together in a large bowl and allow the yeast to dissolve for 5 minutes. Lightly beat the eggs into the yeast and water.

Step 2

In a small bowl, mix the flour, sugar, citrus zests, and salt together. Stir the mixture into the yeast and eggs.

Step 3

Work the mixture in the bowl with a spatula until it holds together. On a very lightly floured surface, knead the dough with the softened butter until it becomes soft and elastic, about 5 minutes. The dough will be very sticky. Cover the dough and allow it to rise until it doubles in size, about 1 hour.

Step 4

Meanwhile, soak the raisins or currants in 3 tablespoons of rum. Once the dough has doubled, beat the rum-soaked fruit into it.

Step 5

Grease the baba molds and divide the dough evenly among them. Position a rack in the center of the oven and heat to 400 F. Cover the molds and allow the dough to rise until the dough has just started to rise above the molds’ edges, 30 to 45 minutes.

Step 6

Uncover the babas and bake them until they turn golden brown and begin to pull away from the sides of the molds, 20 to 25 minutes

Step 7

Immediately remove the babas from the molds and allow them to cool on a wire rack while you make the rum syrup.

Step 8

In a medium saucepan set over medium heat, bring the water and sugar to a boil until the syrup has thickened, 5 to 10 minutes.

Step 9

Remove the syrup from the heat and stir the rum and vanilla extract into the mixture.

Step 10

Place the babas into the hot rum syrup in batches, turning them several times, allowing them to soak up the syrup. They will swell and absorb most of the syrup. Continue to soak the babas until all the syrup is used.

Step 11

Carefully transfer each baba onto a dessert plate and brush with a generous amount of warmed apricot preserves.

Step 12

Garnish the babas au rhum with vanilla Chantilly cream to serve.

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