Name: Babá ao Rum (Baba au Rhum)
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 12 bolinhos

Baba au rhum (French Rum Baba)

Baba au Rhum or just Baba is a well-known dessert in France. One of the versions created in order to save a dry cake and make it tastier by soaking in wine. Over the years the wine was replaced by Rum.

A great option for the afternoon tea.

Ingredients

For the Cake
2 cups of all-purpose flour
3 tablespoons of granulated sugar
1/2 cup of butter
1 tablespoon of dry yeast
1/2 tablespoon of salt
5 eggs
For the Rum Syrup
16oz (500ml) of water
1 cup of granulated sugar
1 cup of Gold Rum

Steps

Step 1
For the cake, add all cake ingredients to a mixer and mix until combine all the ingredients.
Step 2
Cover the dough and allow it to rise for 40 minutes.
Step 3
While the dough is rising, grease the little baking pans with butter and all-purpose flour.
Step 4
Divide the dough among the baking pan and let it rest for 40 minutes.
Step 5
Bake them in a pre-heated oven to 356ºF (180ºC) for about 30-40 minutes or until they golden.
Step 6
While the cake is baking, let's prepare the rum syrup.
Step 7
In a medium pan, bring all ingredients for the rum syrup together and boil for about 10 minutes on medium heat.
Step 8
Once the cakes are cool, soak them in the Rum Syrup and turn them several times. They should absorb most of the syrup.
Step 9
Garnish the babas au rhum with Chantilly and a cup with more Rum Syrup. Try out our Chantininho recipe that we already taught you to do here.