Baba au Rhum is a decadent dessert that combines fluffy, buttery brioche with a luscious rum syrup for an unforgettable treat. Each bite offers a perfect balance of moist, tender cake and the rich, warming notes of rum, creating a dessert that feels both indulgent and comforting.
With just 25 minutes of baking and a few hours of prep, this classic French delight is surprisingly approachable for home bakers.
The magic lies in the soaking process, where the brioche absorbs the syrup, transforming into a sweet, aromatic masterpiece.
Its light yet satisfying texture pairs beautifully with a dollop of whipped cream or fresh berries. Perfect for special occasions or a luxurious weekend treat, this recipe promises to impress with its elegant flavors and timeless appeal.
Ingredients for Baba au Rhum
- For the Babas:
- 1 cup (8 oz/240 ml) boiling water
- ½ cup (2½ oz/71 g) raisins
- 4 large eggs, at room temperature
- 1¾ cup (8 ¾ oz/247 g) all-purpose flour
- 3 tablespoons granulated sugar
- 1½ teaspoons instant yeast
- ½ teaspoon salt
- ½ cup (4 oz/115 g) butter, softened
- For the Rum Syrup:
- 1¾ cups (14 fl oz/420 ml) water
- ¾ cup (6 oz/170 g) granulated sugar
- ⅔ cup (7½ oz/213 g) honey
- Zest of 1 orange
- 3 whole cloves
- ¾ cup (6 fl oz/180 ml) plus ¾ cup (6 fl oz/180 ml) rum, divided
- 1 teaspoon vanilla extract
- Whipped cream, for serving
Step-by-Step Instructions
- Soak the Raisins: In a heatproof bowl, combine the boiling water and raisins. Cover and let soak for at least 30 minutes. Drain and set aside, reserving ¼ cup (2 fl oz/60 ml) of the soaking liquid.
- Prepare the Egg Mixture: Whisk the reserved soaking liquid with the 4 eggs and set aside.
- Make the Dough: In the bowl of a stand mixer fitted with a dough hook (or by hand with a large bowl and wooden spoon), combine the flour, sugar, yeast, and salt. Work in the butter until the mixture is crumbly, then stir in the egg mixture followed by the drained raisins. Knead until you have a soft, smooth but very sticky dough that just comes together, about 5 minutes.
- Let the Dough Rise: Place the dough in a large, oiled bowl, cover, and let rise until doubled, about 60-90 minutes.
- Make the Rum Syrup: In a small saucepan, combine the water, sugar, honey, orange zest, and cloves. Bring to a simmer over medium-high heat. Lower the heat and let the syrup gently simmer for 10 minutes. Remove from heat, stir in ¾ cup (6 fl oz/180 ml) of rum and the vanilla extract. Cover the pot and let the syrup cool.
- Shape and Bake the Babas: Once the dough has risen, butter a 12-cup muffin tin. Divide the dough into 12 equal pieces (2 oz/57 g). On a lightly floured work surface, roll each into a ball and place in a muffin cup. Cover gently with plastic wrap and let rise again until doubled in size, about 30 minutes. Preheat the oven to 375°F (190°C) towards the end of the rising time. Bake the babas for 20-25 minutes, until golden brown. If not serving right away, let cool and store in an airtight container.
- Soak the Babas: Two hours before serving, place the babas upside down in a baking dish and pour the syrup over them. Turn the babas in the syrup a few times to allow them to fully soak up the syrup.
- Serve: Place a baba on a serving dish, drizzle with about 1 tablespoon of rum, and add a dollop of lightly whipped cream.
Perfect Pairings: Serving Suggestions
Baba au Rhum is a showstopper on its own, but you can elevate it with a few thoughtful touches. Serve each baba with a generous dollop of lightly whipped cream and a drizzle of extra rum for a boozy kick.
For a fruity twist, add a side of fresh berries or a spoonful of raspberry coulis. Pair it with a cup of espresso or a glass of dessert wine to balance the sweetness.
Storage Secrets: Keeping Babas Fresh
If you’re not serving the babas immediately, store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze the unsoaked babas in a freezer-safe bag for up to 1 month. Thaw at room temperature before soaking in the rum syrup. Once soaked, enjoy within 24 hours for the best texture and flavor.
Time-Saving Tips for Busy Bakers
Short on time? Prep the rum syrup a day ahead and let it cool in the fridge. You can also soak the raisins the night before. For the dough, use a stand mixer to speed up kneading. If you’re in a rush, skip the second rise and bake the babas immediately after shaping—they’ll still be delicious, just slightly denser.
Recipe Variations: Make It Your Own
Experiment with flavors by swapping the raisins for dried cranberries or chopped apricots. For a non-alcoholic version, replace the rum in the syrup with orange juice or apple cider. You can also bake the dough in a bundt pan for a stunning centerpiece dessert. Adjust the rum quantity to suit your taste—more for a bold flavor, less for a subtle hint.
Essential Equipment for Baba Success
To make this recipe a breeze, you’ll need a stand mixer with a dough hook for kneading, a 12-cup muffin tin for shaping, and a small saucepan for the syrup. A kitchen scale ensures precise measurements, especially for the dough portions. Don’t forget a pastry brush for buttering the muffin tin and a whisk for combining the egg mixture.
Baba au Rhum Recipe (Classic Rum Baba)
Ingredients
For the Babas
- 1 cup boiling water
- ½ cup raisins
- 4 large eggs, at room temperature
- 1¾ cup all-purpose flour
- 3 tablespoons granulated sugar
- 1½ teaspoons instant yeast
- ½ teaspoon salt
- ½ cup butter, softened
For the Rum Syrup
- 1¾ cups water
- ¾ cup granulated sugar
- ⅔ cup honey
- Zest of 1 orange
- 3 whole cloves
- ¾ cup rum, divided
- 1 teaspoon vanilla extract
- Whipped cream, for serving
Instructions
- Soak the Raisins: In a heatproof bowl, combine the boiling water and raisins, cover and let soak for a minimum of 30 minutes. Drain and set aside, reserving a ¼ cup (2 fl oz/60 ml) of the soaking liquid.
- Whisk the reserved soaking liquid with the 4 eggs and set aside.
- In the bowl of a stand mixer fitted with a dough hook (or by hand with a large bowl and wooden spoon), combine the flour, sugar, yeast and salt.
- Work in the butter until the mixture is crumbly, then stir in the egg mixture followed by the drained raisins. Knead until you have a soft, smooth but very sticky dough that just comes together, about 5 minutes.
- Place in a large, oiled bowl, cover, and let rise until doubled, about 60-90 minutes.
- Make the Rum Syrup: In a small saucepan, combine the water, sugar, honey, orange zest and cloves and bring to a simmer over medium-high heat.
- Lower the heat to allow the syrup to very gently simmer for 10 minutes, then remove from the heat, stir in ¾ cup (6 fl oz/180 ml) of rum and the vanilla extract. Cover the pot and let the syrup cool.
- Shape and bake the babas: once the dough has risen, butter a 12-cup muffin tin.
- Divide the dough into 12 equal pieces (2 oz/57 g) and on a lightly floured work surface, roll each into a ball and place in a muffin cup. Cover gently with plastic wrap and let rise again until doubled in size, about 30 minutes.
- Towards the end of the rising time, preheat the oven to 375°F (190°C).
- Bake the babas for 20-25 minutes, until golden brown. If not serving right away, let cool and then store in an airtight container.
- Soak the Babas: Two hours before serving, place the babas upside down in a baking dish and pour the syrup over them. Turn the babas in the syrup a few times to allow them to fully soak up the syrup.
- To serve, place a baba on a serving dish, drizzle with about 1 tablespoon of rum and a dollop of lightly whipped cream.
