Rum Baba: Family Recipe

Ingredients:

• 1 tablespoon active dry yeast
• 1/4 cup warm water
• 1/2 cup milk
• 1/4 cup sugar
• 1 tablespoon vanilla extract
• 5 tablespoons unsalted butter, melted
• 2 cups all-purpose flour
• 4 eggs, room temperature, lightly beaten
• 1/4 cup dark rum
• 1/2 cup heavy cream
• 1/4 cup sugar
• 1 tablespoon vanilla extract

Instructions:

1. In a large bowl, combine the yeast and warm water. Let stand for 5 minutes until foamy.
2. Add the milk, sugar, vanilla extract, and melted butter. Stir to combine.
3. Add the flour and stir until the dough is smooth.
4. Stir in the beaten eggs until fully incorporated.
5. Turn the dough out onto a floured surface and knead for 10-15 minutes until the dough is smooth and elastic.
6. Place the dough in a greased bowl and cover with a damp towel. Let rise in a warm, draft-free place for 1-2 hours until doubled in size.
7. Preheat the oven to 375°F (190°C).
8. Butter and flour a baba mold or a large muffin tin.
9. Divide the dough into 8-10 equal pieces and roll each piece into a ball. Place the balls into the prepared mold.
10. Bake for 20-25 minutes until the baba are golden brown and cooked through.
11. In a small saucepan, combine the rum, heavy cream, sugar, and vanilla extract. Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture has thickened slightly.
12. Remove the baba from the oven and let cool for a few minutes. Brush the rum syrup over the warm baba, letting it soak in.
13. Serve warm with lightly whipped cream or fresh fruit, if desired.

Verdict: This rum baba recipe has been passed down through our family for generations and is always a hit at gatherings. The soft, sweet cake soaked in rum syrup is irresistible, and the addition of whipped cream or fruit makes it even more decadent. Whether you’re making it for a special occasion or just because, this recipe is sure to impress!