Rum Baba
4 servings
120 minutes
Rum baba is an elegant treat with a history dating back to the 18th century when French King Stanislaus Leszczyński enriched dry cake with rum syrup. These delicate, airy cakes are soaked in aromatic syrup, turning into a juicy delight with subtle notes of rum. Their texture is soft and light, while the taste is an exquisite balance of sweetness, creaminess, and alcohol's bitterness. They pair wonderfully with a cup of strong coffee or tea, especially in a festive atmosphere. Rum babas are dusted with powdered sugar for an elegant appearance and are loved in Europe, particularly in France and Italy.
1
For the test, we mix 2 cups of flour (375 grams), 2.5 teaspoons of yeast (I had fresh - 20 grams), 0.5 cup of warm milk, 125 grams of butter, 5 tablespoons of sugar, 0.5 teaspoon of salt, and 4 eggs.
- Wheat flour: 375 g
- Fresh yeast: 20 g
- Milk: 0.5 glass
- Butter: 125 g
- Sugar: 100 g
- Salt: 0.5 teaspoon
- Chicken egg: 4 pieces
2
We will fill the molds with the batter (the batter is quite liquid, similar to very thick pancakes). We cover the molds with a towel and let them rise (I filled the batter more than 1/3 but less than 0.5 of the mold's height. The less batter in the mold, the easier it rises — the more airy the structure of the rum baba will be).
3
We send the form to a preheated oven at 180 degrees for 30 minutes (checking readiness with a toothpick).
4
While the cupcakes are baking, we prepare the syrup. For this, we boil sugar with water for five minutes. We add alcohol.
- Sugar: 100 g
- Water: 200 ml
- Rum: 4 tablespoons
5
Then (without removing from the molds) we poke the entire surface of the cake with a toothpick.
6
And with a tablespoon, we pour syrup over the cupcakes - they will soak through the holes we made.
7
Remove the slightly cooled cupcakes from the mold and decorate with powdered sugar.