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I love Rum Baba. As with all yeast goods, patience will pay off. This syrup is amazing, it has bayleaf, cinnamon and coriander to flavour it apart from the rum. I use sultanas cos I just hate currants. They seem to burn more easily in yeast goods giving them a bitter taste. To make proper Rum Babas you need Dariole moulds but a deep muffin pan works alright. Babas can be served with whipped cream on the side.
Units: US | Metric
Serving Size: 1 (125 g)
Servings Per Recipe: 8