Wild Thyme Flour's Note:
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.
My Private Note
Units: US | Metric
- 200 g flour
- 5 g yeast (fast action)
- 125 ml milk
- 50 g currants or 50 g sultanas
- 2 eggs
- 50 g butter (room temperature, soft)
- 10 g sugar
- 1 pinch salt
- 60 ml dark rum
- 1Sieve flour into a bowl. Cream the yeast with some of the warm milk.
- 2Make a well in the dough and pour in the yeast mixture. Cover with a cloth and leave in a warm place until it ferments.
- 3Add the remaining warm milk, the currants and the beaten eggs. Knead well to a smooth elastic dough.
- 4Replace in bowl , cover with a cloth and allow to rise in a warm place.
- 5Add the sugar butter and salt, mix until well absorbed.
- 6Half fill the greased dariole moulds or deep muffin pan, and allow to rise.
- 7Bake in a pre-heated oven at 220 c ( 425 f) for about 20 minutes.
- 8Turn out when cooked. Cool slightly.
- 9Soak carefully in hot syrup.
- 10Sprinkle liberally with the rum.
- 12Boil all the ingredients together and strain.
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Nutritional Facts for Rum Baba ( With the Best Baba Syrup Ever)
Serving Size: 1 (125 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 255.3
- Calories from Fat 64
- Total Fat 7.1 g
- Saturated Fat 3.9 g
- Cholesterol 68.3 mg
- Sodium 82.5 mg
- Total Carbohydrate 39.9 g
- Dietary Fiber 1.8 g
- Sugars 18.1 g
- Protein 5.3 g