Baba au Rhum
Lyon — Mother recipe · ar de en es fr it ja pt ru zh
This French pastry classic boasts a crunchy exterior and a soft, moist interior soaked in rum syrup.
⏱️ 20 min prep + 35 min cottura · 6 porzioni · facile
Ingredients
- 250g flour
- 3 whole eggs
- 75g granulated sugar
- 50ml vegetable oil
- 1 sachet of instant yeast for desserts
- Vanilla-flavored rum
- Confectioner's sugar
Method
- In a large bowl, mix flour with sugar and yeast. Add eggs and oil, then knead until you get a homogeneous dough.
- Let the dough rest in a warm place covered with a cloth for at least 2 hours or until it doubles in size.
- Preheat your oven to 180°C. Pour the dough into a greased mold and bake for about 35 minutes until golden brown.
- While cooling, prepare a rum syrup infused with vanilla to pour over the baba once they are out of the oven and slightly cooled.
- Distribute the rum on top of the baba and dust with confectioner's sugar.
The story
Baba au Rhum originates from the city of Nancy but quickly spread throughout France, becoming particularly popular in Paris and later in Lyon. Its history is tied to French cuisine of the 18th century.
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