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Rum Baba ( With the Best Baba Syrup Ever)

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“I love Rum Baba. As with all yeast goods, patience will pay off. This syrup is amazing, it has bayleaf, cinnamon and coriander to flavour it apart from the rum. I use sultanas cos I just hate currants. They seem to burn more easily in yeast goods giving them a bitter taste. To make proper Rum Babas you need Dariole moulds but a deep muffin pan works alright. Babas can be served with whipped cream on the side.”
READY IN:
45mins
SERVES:
8
YIELD:
8 rum baba
UNITS:
US

Ingredients Nutrition

Directions

  1. Sieve flour into a bowl. Cream the yeast with some of the warm milk.
  2. Make a well in the dough and pour in the yeast mixture. Cover with a cloth and leave in a warm place until it ferments.
  3. Add the remaining warm milk, the currants and the beaten eggs. Knead well to a smooth elastic dough.
  4. Replace in bowl , cover with a cloth and allow to rise in a warm place.
  5. Add the sugar butter and salt, mix until well absorbed.
  6. Half fill the greased dariole moulds or deep muffin pan, and allow to rise.
  7. Bake in a pre-heated oven at 220 c ( 425 f) for about 20 minutes.
  8. Turn out when cooked. Cool slightly.
  9. Soak carefully in hot syrup.
  10. Sprinkle liberally with the rum.
  11. SYRUP:
  12. Boil all the ingredients together and strain.

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