Classic Rum Baba Dessert

This rum baba recipe brings classic French pastry into your home kitchen with its perfect balance of boozy syrup, fluffy yeast dough, and creamy topping. Each bite delivers the beautiful contrast between the moist, rum-soaked cake and light mascarpone cream that makes this dessert legendary.

I first made these rum babas for my husband's birthday, and now they've become our signature dessert whenever we want to turn a regular dinner into a special occasion. The moment when the hot syrup hits the warm pastry creates kitchen magic that keeps me coming back to this recipe.

Ingredients

Baba Dough

• Whole milk: Serves as the base for activating the yeast and creating tender crumb
• Fresh yeast: Provides the best rise and flavor though dry yeast works in a pinch
• Bread flour: Gives structure needed to hold the rum syrup without collapsing
• Unsalted butter: Adds richness while keeping the dough light and soft
• Eggs: Contribute to the golden color and rich texture

Rum Syrup

• Granulated sugar: Creates the sweet base that balances the alcohol
• Lime juice and zest: Add brightness that cuts through the sweetness
• Quality rum: Essential as its flavor will shine through clearly

Mascarpone Frosting

• Mascarpone cheese: With high fat content ensures stability and creaminess
• Heavy cream: Whips to perfect peaks when cold
• Vanilla bean paste: Provides superior flavor to extract with beautiful specks

Step-by-Step Instructions

Activate the Yeast:

Mix lukewarm milk with sugar in a small bowl then sprinkle yeast on top. Allow to sit in a warm kitchen for 10 minutes until foamy and fragrant. This activation ensures your babas will rise properly and develop that signature fluffy texture.

Create the Base Dough:

Add the foamy yeast mixture to your stand mixer bowl with egg and egg yolk. Mix until combined then incorporate flour and salt. Knead until a rough dough forms. This initial mixing develops the gluten structure that will trap air bubbles during proofing.

Incorporate the Butter:

Add room temperature butter in small chunks while kneading continuously. Continue kneading for 10 full minutes until the dough becomes smooth, elastic, and pulls away from the sides of the bowl. Proper kneading ensures the babas will have that perfect chewy yet tender texture.

First Proofing:

Transfer dough to a clean bowl and cover with plastic wrap or a tea towel. Let rise at room temperature for 1-2 hours until doubled in size. The slow rise develops flavor complexity that makes these babas special.

Shape the Babas:

Gently deflate the risen dough and divide into 8 equal portions. Form each into a smooth ball with lightly floured hands. Place each ball into your mold, leaving room for expansion. Shaping properly ensures even baking and soaking.

Second Proofing:

Allow the shaped babas to rise again at room temperature for 1-2 hours until they've expanded significantly and look puffy. This second rise creates the airy texture that will later absorb the rum syrup perfectly.

Bake to Golden Perfection:

Preheat oven to 190°C then reduce to 180°C when you put the babas in. Bake for approximately 20 minutes until deeply golden brown. The high initial temperature creates oven spring while the lower temperature ensures even baking throughout.

Prepare the Rum Syrup:

While babas are baking, combine water, sugar, lime zest, and lime juice in a saucepan. Boil for 5 minutes until slightly thickened. Remove from heat and stir in rum. The syrup should be hot when the babas come out of the oven for maximum absorption.

Soak the Babas:

Pour half the hot syrup over the babas immediately after removing from the oven. Then unmold them and place on a plate or baking dish. Pour remaining syrup over top, turning babas to ensure complete coverage. Allow to cool completely, continuing to flip occasionally to evenly distribute syrup.

Create the Mascarpone Frosting:

Whip cold heavy cream, cold mascarpone, powdered sugar, and vanilla bean paste until fluffy but stable. Transfer to a piping bag with desired tip. The cold ingredients ensure a stable cream that holds its shape.

Assemble and Serve:

Once babas are completely cool and have absorbed the syrup, pipe generous dollops of mascarpone frosting on top. The contrast between the boozy cake and creamy topping creates the perfect balance in each bite.

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My favorite part of this recipe is watching guests take their first bite. There's always that moment of surprise when they taste how the rum has transformed a simple yeast cake into something extraordinary. My grandmother used to make these for special occasions, and carrying on the tradition connects me to my family heritage.

Storing Your Rum Babas

These pastries actually improve with a little time in the refrigerator. Store assembled rum babas in an airtight container for up to 3 days. The flavors continue to develop and meld together beautifully overnight. If you prefer to prepare components separately, the unfrosted syrup-soaked babas can be stored covered in the refrigerator for up to 5 days, and the mascarpone cream can be kept separately for up to 2 days before assembling.

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Perfect Pairings

Rum babas shine when served alongside a small espresso or coffee to balance the sweetness. For a truly indulgent dessert spread, pair them with fresh berries that provide tartness against the sweet pastry. When serving as part of a larger dessert assortment, they complement chocolate-based treats beautifully by offering a different flavor profile and texture experience.

Traditional Variations

While this recipe features lime for brightness, traditional rum babas often use orange zest or even saffron for unique flavor. Some classic French versions soak the babas in a simple sugar syrup first, then brush with rum separately for a more pronounced alcohol flavor. In Naples, Italy, where a version called "babà" originated, they're often filled with pastry cream or even limoncello instead of rum for a different flavor profile.

Frequently Asked Questions

→ Can I substitute the fresh yeast in rum baba?

Yes, you can substitute fresh yeast with dry yeast. Check your specific brand for exact measurements, but generally, you'll need about 1 teaspoon of dry yeast to replace the 10g fresh yeast called for in this rum baba.

→ How long should I let the rum baba dough rise?

The rum baba dough requires two rising periods. The first rise takes 1-2 hours at room temperature until doubled in size. After shaping, the second proofing also takes 1-2 hours until the babas are visibly puffed up.

→ Is the lime in the rum syrup necessary?

The lime juice and zest are marked as optional in the rum baba. They add a bright, citrusy note that balances the sweetness of the syrup and the richness of the rum, but you can omit them if preferred.

→ How should I store leftover rum baba?

Store any leftover rum baba in an airtight container in the refrigerator. The moisture from the rum syrup helps keep them fresh for 2-3 days, though the texture is best on the day they're made.

→ Can I make rum baba without alcohol?

Yes, you can make a non-alcoholic version by replacing the rum with rum extract (use about 1-2 teaspoons) mixed with water, or simply use a flavored syrup with vanilla and a touch of almond extract for complexity.

→ What type of mold works best for rum baba?

Traditional rum baba is made in specialized baba molds (ring-shaped), but you can use small savarin molds, muffin tins, or even small ramekins. The key is choosing something that will give your baba a shape that can hold plenty of syrup.