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Baba au Rhum

Updated: Jun 9, 2021

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!


  • 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


  1. In a bowl, mix the yeast with the warm water. Let stand 10 minutes.

  2. Add 1/4 cup of the warm milk. Let sit for 5 minutes, then add 1/2 cup of the flour.

  3. Mix until the sponge is smooth. Cover the bowl and set in a warm location while you work on the dough.

  4. Sift together the remaining flour with the sugar and salt in a separate bowl.

  5. In a third bowl, beat the eggs.

  6. Add the remaining milk, and mix until well combined.

  7. Tip in the flour, sugar milk and salt.

  8. Add the yeast mixture and turn into a floured surface.

  9. Work in the butter by kneading the dough lightly.

  10. Place in a greased bowl, cover and allow it to rise in a warm location for 1 hour.

  11. Add the lemon zest and mix to incorporate the zest into the dough.

  12. Cover the dough a second time and allow it to rise for 30-45 minutes.

  13. Place 1/2 cup of the dough into ramekins, or use smaller portions and fill muffin tins.

  14. Cover, and allow it to rise for 30 minutes.

  15. Preheat the oven 400°F and bake for 20 minutes.

  16. Place on a wire rack to cool.


Rum Sauce:

  • 1/2 cup granulated sugar

  • 1/2 cup water

  • 1/4 cup rum


  1. In a heavy bottom saucepan, mix the water with the sugar. Bring the mixture to a boil. Lower the heat, and add the rum.

  2. Cook for 5 minutes.

  3. Remove from heat, and place the sauce in a bowl.

  4. Add the cooled cakes. Let each one soak in the sauce for about 3-4 minutes.

  5. Place in a serving bowl, top with cream and enjoy.

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