Baba au Rhum

4 Tbsp butter
1 package of yeast dissolved in 3 Tbsp warm water in a large mixing bowl
2 Tbsp of granulated sugar
2 large eggs
1 1/2 cups all purpose flour

  • Melt the butter and let cool to tepid.
  • Add the sugar to the dissolved yeast and break the eggs in. Blend well.
  • Beat in the flour and add the tepid butter.
  • Knead the dough by lifting it, slapping it and pulling it vigorously against the side of the bowl (add more flour if the dough is too sticky ‑ add beaten egg if too firm).
  • Dough will stick to your hand for about one minute of kneading.
  • Finish the kneading on the table.
  • When you can roll it out a foot in length and twist it without breaking it, the kneading is done.
  • Form the dough into a ball and place in a mixing bowl.
  • With scissors cut a 2 inch cross one inch deep on top of the dough.
  • Sprinkle with flour and let rise for 1-1/2 to 2 hours or double in bulk.
  • Butter a round mold.
  • Spread the dough evenly by pressing lightly.
  • Let rise until 1/4 inch over the rim.
  • Bake in middle of oven at 375°F for about 15 to 20 minutes.

The sugar syrup

Both baba and syrup should be lukewarm. 

1 cup of water + 1 cup of orange juice
 zest of orange and lemon.
1 cup of granulated sugar
1/2 cup of dark rum

  • Bring 1 cup of water to the boil with the sugar until clear and limpid.
  • Remove from the heat and add second cup of orange juice and rum.
  • Arrange the baba in a dish just slightly larger than the baba.
  • Prick top and side with sharp‑pronged fork at 3/4 inch intervals.
  • Pour the lukewarm syrup over the baba and keep basting it for 1/2  hour.
  • Drain on a rack before decorating.


1/2 cup of apricot jam
1 Tbsp sugar
2 Tbsp of rum
Cherries, almonds, pineapples

  • Force the apricot jam through a sieve then boil with the sugar.
  • Sprinkle more rum over baba and paint with apricot glaze.
  • Decorate.