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Baba Au Rhum Recipe

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Recipe

Ingredients for the bread and toppings

10 ounce (about 2 cups) bread flour

1/2 cup warm milk (about 110 F)

1/2 ounce fresh yeast (If you do not want to use fresh yeast, you can use 1/8 ounce of packaged dry yeast)

1 stick (1/2 cup) unsalted butter, melted and cooled, plus more at room temperature, for molds

3 large whole eggs, plus 2 large egg yolks

2 teaspoons granulated sugar

2 teaspoon salt

3 cups assorted fresh berries (optional)

2 tablespoons superfine sugar (optional)

Rum Syrup (optional, recipe included below)

2 cups heavy cream

Method for the bread:

In the metal bowl of an electric mixer, whisk together 2 1/2 ounce (1/2 cup) flour, warm milk, and yeast.

Cover with plastic wrap; let the dough rise in a warm place until it has doubled in bulk, 1 1/2 to 2 hours. In the meantime, butter twelve 3-ounce baba molds, then place them on a rimmed baking sheet. (This is an important step. Make sure all the crevices of the molds are properly buttered or else the breads will not release cleanly.)

When flour mixture has doubled, attach bowl to mixer fitted with the paddle attachment. Add whole eggs and egg yolks, one at a time, beating on low speed until incorporated after each addition. Add the remaining 7 1/2 ounce (1 1/2 cups) flour, the granulated sugar, and the salt, beat until smooth with no lumps, about 2 minutes. With the mixer on low speed, gradually pour melted butter down the side of the bowl in a thin stream, beat until incorporated and the dough pulls away from the sides of the bowl, about 4 more minutes.

Place dough in a pastry bag filled with a 1/2 inch plain tip (see our store for pastry tips!); pipe dough into prepared molds, fill each mold halfway. Let dough rise in a warm place until it has reached the top of the molds, 30-40 minutes.

Meanwhile, preheat the oven to 375 F. If desired, toss berries with superfine sugar in a bowl and set aside to let it macerate.

Bake, rotating sheet halfway through, until golden and a cake tester inserted into the center comes out clean, about 25 minutes. Immediately turn out baba onto a wire rack; let it cool completely.

Use a slotted spoon to gently drop two baba at a time into the hot Rum Syrup, submerging completely.

Let soak until there are no more bubbles. Place on a rack set over rimmed baking sheet. Whisk heavy cream to soft peaks. To serve, split baba lengthwise, and top with whipped cream and berries.