Baba au rhum

What to get ready

• Flour 440 g
• Dry yeast 12 g
• Chicken eggs 8
• Unsalted butter 160 g
• Sugar 360 g
• Rum 160 ml
• Fresh cream 240 ml
• Vanilla 4 g

Method

1. 1 Knead the flour with the yeast, egg, and a pinch of salt for 12 minutes, then add the softened butter and knead for another 8 minutes until the dough is elastic.
2. 2 Let it rise for 1 hour and 30 minutes, then pipe the batter into the savarin ring molds, filling them only halfway.
3. 3 Let it rest for another 30 minutes and bake at 180 degrees for 22 minutes until the bread is completely dry — only dry bread can absorb the syrup without falling apart.
4. 4 Boil 300 ml of water with sugar and vanilla until it becomes a syrup, then turn off the heat before pouring in the rum to prevent the alcohol from evaporating.
5. 5 Soak the cakes in warm syrup for 10 minutes, turning them once, then pipe whipped cream into the center of each cake.

With an appliance

• Air fryer 50 min

  Replace step 3: spray a thin layer of oil onto the sides of the mold, use a 195-degree hot air oven for 14 minutes, rotating the tray at minute 7. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.