Rum Baba Or Baba Au Rum

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Rum Baba

Rum Baba

Rum Baba – Let’s Dig Into This French Delight !!!

In the month of January, while vacationing in Goa, had this amazing dessert called "Rum Baba" at a French restaurant. You may think it's same as Rum Balls. No there is no similarities in both desserts apart from one ingredient that is rum. Rum Baba or Baba Au Rum (French name) is a yeast cake soaked in syrup made with hard liquor, usually rum. It was served to us with whipped cream, strawberry and 30 ml white rum. Yesterday I tried to recreate this dessert with whatever I had in my pantry. Ya presentation of my dessert sucks but trust me it tastes exactly the same or shall I say better 😜. A bit lengthy process though. 

So here we go...

Ingredients:

For baba:
1. Butter:                                                                                           9 tablespoons
2. All-purpose flour:                                                                       2 cups
3. Sugar:                                                                                            2 teaspoons + 2 tablespoons
4. Salt:                                                                                                1 teaspoon
5. Dry yeast:                                                                                      1 & 1/3 tablespoons
6. Water:                                                                                            ½ cup
7. Eggs:                                                                                               4
8. Chocolate essence:                                                                      Few drops
For syrup:
1. Sugar:                                                                                             2 & ½ cups
2. Water:                                                                                            2 cups
3. Ginger:                                                                                           ½ inch piece
4. Cloves:                                                                                           4
5. Cinnamon:                                                                                    Small piece
6. Dark rum:                                                                                     1 cup
7. Lemon zest:                                                                                  1 teaspoon

Method:

1. In a half cup of water, dissolve 2 teaspoons sugar. Add dry yeast. Stir. Let it sit for 15 mins. After 15 mins a foam will form on the surface.
2. In a mixing bowl, add all-purpose flour and little salt mix.
3. Add eggs one by one. Keep mixing.
4. Add around 2 tablespoons sugar, chocolate essence (optional) and room temperature butter. Mix well. I used hand blender.
5. Add yeast. Mix till dough becomes sticky.
6. Cover with plastic wrap. Let it rise for 1 1/2 hours.
7. Remove the wrap and mix. It will fall back.
8. Pour this into floured and buttered tin.
9. Let it sit for another 20 mins.
10. Preheat oven for 10 mins on 200° c.
11. After 10 mins, reduce temperature to 180° c.
12. Place the tin in the oven. Cook for 30-40 mins or till upper crust is golden brown and dough becomes firm.
13. Once cooked, let it cool down completely. Remove from the tin.
14. For syrup, in a saucepan, add sugar and water.
15. Add cloves, cinnamon, little lemon zest and ginger. If you like add little orange zest as well.
16. Once sugar dissolves, add dark rum. I used Caribbean Dark Rum called Caribbean Legend. You can choose any brand.
17. Turn off heat. Strain to remove spices. Let it cool.
18. Now soak your Baba or cake into the syrup.
19. Serve with fresh or whipped cream, rum reduction and strawberries if available. 

If you are fond of liquor chocolates, you will love this!!!!




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