Delve into the decadence of this classic French-Italian dessert: light, yeast-risen Rum Baba cakes soaked in fragrant rum syrup and topped with whipped cream or pastry cream. Perfect for celebrations and special dinners.
In a small bowl, dissolve yeast in warm milk. Let sit for 5–10 minutes until foamy.
In a stand mixer with a dough hook, combine flour, sugar, and salt.
Add eggs and yeast mixture. Mix on low speed until dough forms.
Gradually add softened butter and lemon zest. Mix for 8–10 minutes until the dough is elastic and pulls away from the sides.
Cover the bowl and let the dough rise in a warm place for about 1 hour, or until doubled in size.
Grease small baba molds (or muffin tins).
Divide the dough evenly into molds (fill halfway).
Let rise for another 30 minutes until puffed.
Preheat oven to 375°F (190°C).
Bake for 15–20 minutes until golden brown. Remove and let cool.
Combine water, sugar, citrus peel, and vanilla in a saucepan. Bring to a boil.
Remove from heat, stir in the rum, and let cool slightly.
While the babas are still slightly warm, submerge them in the syrup or spoon syrup over them until fully soaked.
Let sit on a wire rack to drain excess syrup.
Beat cream, powdered sugar, and vanilla until stiff peaks form.
Pipe or dollop on top of each baba before serving.
Espresso or strong black coffee
A small glass of aged rum or dessert wine
Fresh fruit like berries or orange slices
8 servings