9-year-old: Baba au rhum has a lot of alcohol in it, right?
9-year-old: But if it doesn’t have any alcohol in it, would it be called Baba?
Baba au rhum
(Adapted from New York Times)
For 24 mini cakes:
113 g unsalted butter (at room temperature)
256 g all-purpose flour
2 tsp active dry yeast
3 tbs sugar
1 pinch of salt
80 g golden raisin soaked in 3 tbs rhum for 15 minutes
For the rhum syrup:
200 g sugar
1.5 cup water
1 cinnamon stick
3 whole cloves
5 green cardamom pods
Zest strips of 1 orange
1/2 tsp vanilla extract
180 ml dark rhum (or brandy, whiskey, etc.)
Whipping cream (optional)
To bake the cakes:
- In a medium bowl, work the butter into the flour until the mixture feels like wet sand.
- Add yeast + sugar + eggs + salt.
- Use an wooden spoon to mix until the batter become smooth and sticky.
- Cover the bowl with plastic wrap.
- Let it rise until doubled, about 1 hour.
- Grease and flour a mini-muffin pan.
- Preheat oven to 350 F.
- Turn the dough on to a floured working surface.
- Divide the dough into 24 balls.
- Dust each dough ball with flour and place in the mini-muffin pan.
- Bake for 15-20 minutes.
- Let the cakes cool completely.
- Store in an airtight container until ready to use.
To make the rhum syrup:
- In a medium saucepan, heat sugar + water + cinnamon stick + cloves + cardamom pods + orange peels over medium high heat until boiled.
- Lower the heat, and let the syrup simmer for about 15 minutes.
- Strain the syrup through a strainer and discard all solids.
- Let the syrup cool completely.
- Add vanilla and rhum.
To make baba au rhum:
- In a deep baking dish, place the cakes topside down.
- Pour the syrup over and let the cakes soak for 2-3 hours.
- Occasionally turn the babas over so all sides can get soaked.
- Serve the soaked cakes with a splash of rhum and a spoon of syrup.
- Add a dollop of whipping cream if using.