Recipe courtesy of Lasheeda Perry
Recipe courtesy of Lasheeda Perry
Watch how to make this recipe.
Baba au Rhum
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- Level: Intermediate
- Total: 3 hr 10 min (includes rising times)
- Active: 25 min
- Yield: 12 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 286
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 5 g
- Cholesterol
- 74 mg
- Sodium
- 223 mg
- Level: Intermediate
- Total: 3 hr 10 min (includes rising times)
- Active: 25 min
- Yield: 12 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 286
- Total Fat
- 10 g
- Saturated Fat
- 6 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 1 g
- Sugar
- 26 g
- Protein
- 5 g
- Cholesterol
- 74 mg
- Sodium
- 223 mg
Ingredients
Cakes:
Syrup:
Directions
Special equipment:
12 baba au rhum molds; an instant read or probe thermometer- Make the cakes: Heat the milk in a small saucepan over medium heat until it reaches 115 degrees F. Transfer the milk to the bowl of a stand mixer fitted with the dough hook. Add the yeast and 2 tablespoons of the brown sugar. Let sit until foamy, about 5 minutes.
- Add the flour, the 5 tablespoons butter, the eggs, orange zest and 1/2 teaspoon salt and mix on low speed until combined, scraping the sides with a rubber spatula as needed, about 2 minutes. Increase the speed to medium-high and continue to mix until the dough is slightly large, elastic and everything is well combined (the dough will be very runny and soft), about 5 minutes. Cover the bowl with a clean dish towel and place in a warm spot to sit until doubled in size, about 1 hour.
- Meanwhile, combine the currants and rye in a small bowl and let soak until the currants are plump, about 1 hour. Drain and set the currants aside.
- Stir the apricot preserves with 2 tablespoons water in a small bowl until smooth; set aside.
- Whisk the heavy cream with the remaining 2 tablespoons brown sugar in a medium bowl until stiff peaks form, about 5 minutes. Refrigerate until ready to serve.
- Preheat the oven to 375 degrees F. Generously brush 12 baba au rhum molds with butter and place on a rimmed baking sheet.
- Once the dough has risen, gently fold in the currants by hand. Scoop 1/4 dough into each mold. Cover the molds with a clean dish towel and place in a warm spot until doubled in size, about 20 minutes. Be sure to watch closely--the dough will rise quickly and you do not want it to rise above the mold.
- Bake until the cakes are deep golden brown on top and have risen above the mold, 25 to 30 minutes. Let cool for 5 minutes on the baking sheet.
- Meanwhile, make the syrup: Combine the granulated sugar, brown sugar, rye, rum and vanilla in a small saucepan and bring to a simmer over medium heat. Cook, whisking frequently, until the sugar has dissolved, 5 to 8 minutes. Remove from the heat and keep warm. Stir occasionally to prevent film from forming.
- If needed, run a small offset spatula around the edge of each mold to loosen the cakes and pop them out. (The molds will still be warm so hold them with a clean dish towel to protect your hands). Working with one cake at a time, roll in the syrup to coat completely. Remove with a slotted spoon to a serving platter or plate and repeat with the remaining cakes. Spoon the apricot preserves over the cakes and then dollop each with some of the whipped cream. Serve immediately.
