Baba au Rhum
Updated: Jun 9, 2021
Inspired by The Egg Cookery Cookbook
One of my favorite desserts! The brioche soaked in a rum syrup is just perfect. For a fun, twist to your Easter dinner, I recommend making this as your dessert course!
Ingredients:
2 1/4 teaspoons instant yeast
2 tablespoons warm water
1/2 cup warm whole milk
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
4 eggs
1/3 cup butter, cut into cubes, at room temperature
1/4 cup lemon zest
Method:
In a bowl, mix the yeast with the warm water. Let stand 10 minutes.
Add 1/4 cup of the warm milk. Let sit for 5 minutes, then add 1/2 cup of the flour.
Mix until the sponge is smooth. Cover the bowl and set in a warm location while you work on the dough.
Sift together the remaining flour with the sugar and salt in a separate bowl.
In a third bowl, beat the eggs.
Add the remaining milk, and mix until well combined.
Tip in the flour, sugar milk and salt.
Add the yeast mixture and turn into a floured surface.
Work in the butter by kneading the dough lightly.
Place in a greased bowl, cover and allow it to rise in a warm location for 1 hour.
Add the lemon zest and mix to incorporate the zest into the dough.
Cover the dough a second time and allow it to rise for 30-45 minutes.
Place 1/2 cup of the dough into ramekins, or use smaller portions and fill muffin tins.
Cover, and allow it to rise for 30 minutes.
Preheat the oven 400°F and bake for 20 minutes.
Place on a wire rack to cool.
Ingredients:
Rum Sauce:
1/2 cup granulated sugar
1/2 cup water
1/4 cup rum
Method:
In a heavy bottom saucepan, mix the water with the sugar. Bring the mixture to a boil. Lower the heat, and add the rum.
Cook for 5 minutes.
Remove from heat, and place the sauce in a bowl.
Add the cooled cakes. Let each one soak in the sauce for about 3-4 minutes.
Place in a serving bowl, top with cream and enjoy.