Photograph of the finished Baba au rhum

France · Bánh men ngâm rượu rum Baba au rhum

Baba au rhum

1 hr Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 15.5 oz
  • Photograph of Dry yeast Dry yeast 0.4 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Sugar Sugar 12.7 oz
  • Photograph of Rum Rum ⅔ cup
  • Photograph of Fresh cream Fresh cream 1 cups
  • Photograph of Vanilla Vanilla 0.1 oz

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.

Start cooking