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French · Dessert
Babas au Rhum Classique
Light, buttery yeast babas soaked while warm in a rum syrup until spongy but intact, then brushed with hot apricot glaze and crowned with a glacé cherry and toasted almonds.
- YieldServes 4
- Hands-on1 h 5 min
- Total4 h 37 min
- Difficulty
Ingredients
Baba dough
- 20 gunsalted butter
- 2½ gactive dry yeast (or 6 g fresh yeast)
- 15 mlwarm water, about 40 °C
- 8½ ggranulated sugar
- 0.13 tspsalt
- 1large eggs
- 70 gall-purpose flour
- 0.38 tspflour, for dusting the dough
- 5 gunsalted butter, for the moulds, softened
Rum syrup
- 160 mlwater
- 65 ggranulated sugar
- 40 mldark rum
Glaze and decoration
- 55 gapricot jam
- 1 tspgranulated sugar
- 2 tspdark rum
- 4glacé cherries
- 10 gslivered almonds, lightly toasted
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