Baba au rhum

A brioche pastry soaked in a sweet rum-spiked syrup and served with a dollop of sweetened whipped cream, baba au rhum is a classic dessert and a truly satisfying end to any French meal. A touch of grated long pepper adds a unique element of flavour to this recipe.

Credit: Kitti Gould

• serves

  4

• prep

  35 minutes

• cook

  15 minutes

• difficulty

  Mid

Ingredients

• 200 ml milk (see Note)
• 40 g white sugar
• 10 g dry yeast
• 2 eggs, plus two yolks (see Note)
• 420 g bread flour, plus extra for dusting
• ½ tsp salt
• 120 g unsalted butter (see Note)
• Rum, to serve

For the syrup (makes extra)

• 2 cups (500 ml) water
• 300 g white sugar
• 2 limes, finely zested, plus 20 g freshly squeezed juice

For the cream

• 400 g thin cream (36% fat), chilled
• 40 g icing sugar, sifted
• ½ vanilla bean, seeds scraped
• 1 long pepper

Standing time: 10 minutes

Rising time: 2-4 hours

Instructions

1. Start with the dough. In a small bowl, combine the milk, sugar and yeast and whisk until frothy. Allow to stand for 10 minutes to activate the yeast, then whisk in the eggs and egg yolks.
2. In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. With the mixer running on medium speed, gradually add the milk mixture. Knead until the dough becomes smooth and elastic. Gradually add the butter to the dough and continue to mix until the butter is fully emulsified and the dough is smooth.
3. Cover the dough, then place into a warm place and proof for 1-2 hours.
4. Once risen, knock the air out of the dough, and gently knead for 1 minute. Divide into 45 g balls of dough. On a lightly floured surface, roll into even balls, then place four balls into a small round, cast iron pan. Repeat with remaining balls.
5. Place the cast iron pans into a warm place and allow to proof for a further 1-2 hours. When almost ready to bake, preheat the oven to 190°C. Once the babas are ready to bake, reduce the heat to 180°C and bake them for 14 minutes, or until golden-brown and cooked through.
6. While the babas bake, combine the ingredients for the syrup in a large saucepan and bring to the boil. Cook for 5 minutes, or until the mixture thickens slightly. Remove from the heat.
7. In a large bowl, whip the cream with an electric hand mixer with the sugar, vanilla bean and a generous grating of the long pepper, until the mixture reaches soft peaks. Refrigerate until needed.
8. Once the babas are baked, remove them from their pan and individually place into the prepared syrup for 1 minute, then turn and allow to stand for a further 40 seconds. Remove to a wire rack and repeat with remaining babas. Return the soaked babas to the cast iron pans.
9. To serve, brush the babas with extra syrup. For each baba, combine 1 tbsp rum with 2 tbsp syrup and pour over the babas individually (you can torch the syrup for a dramatic look!). Serve the whipped cream on the side.

Note

• For best results, ensure your milk, eggs and butter for the baba are all at room temperature.
• You can roll the babas in the syrup several times – but avoid making them too soggy for the ideal texture.

Watch how to make this recipe on Episode 21 of Plat du Tour Season 6, streaming free on SBS On Demand. See Plat du Tour each night during coverage of the 2025 Tour de France.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.