Rum Baba Recipe - Incredibly Delicious Cake!

**“Correction:” 00:50 Important Note! Recipe has now been corrected. Please see updated recipe in the comments!**

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RUM BABA RECIPE:

BABA DOUGH **Please note this recipe was corrected 15/06/2023**

240g plain flour
15g fresh yeast (alternatively 5g instant yeast mixed with 10g room temperature whole milk)
62g butter (at room temperature)
10g honey
½ tsp or 3g salt
220g eggs (around 4-5 whole eggs)

SOAKING SYRUP
800g water
400g caster sugar
Zest of 1 lemon
Zest of 1 orange
50g rum

WHIPPED VANILLA CREAM
250g whipping cream
40g caster sugar
1 tsp vanilla extract

LIME GLAZE
150g lime marmalade (or orange marmalade, or apricot preserve)
15g water

TO SERVE
Selection of berries
Fresh mint
Extra rum

[kennethruncimanannand]

Hello from deepest Cornwall - yes, I was (referring to background musac!) - it is everywhere in our world and SO destructive to concentration. Your video was EXCELLENT and simply doesn't need that background noise - it speaks for itself. I was a professional classical concert singer and BBC Singer and even were it a glorious piece of Bach - your lecture is a culinary tutorial - and a very good one - NOT a concert at St. John's, Smith Square! Forgive me for being blunt and good luck - and thank you! It's horses for courses!

Sorry about a public reply. I replied to your email, but it bounced back!

[devilingrey]

Excellent! I look forward to trying this, thanks!

[flavia]

Stefan, that rum baba looks delish. It works very well as a flambe dessert.

[mai_mody]

اروع فيديو لبابا كيك اتقان ودقة good luck

[ellatrinh]

I m so happy that I did make the correct baba like your, my trainer gave me a good feedback even though I am still have more concerns as mine is not similar with my classmate
After watching this video I am so confident with my baba

[chantalhenderson]

Thank you! Just made them. Hope they are as nice as yours.

[jadeforest]

Looking fantastisch! So much work to finally reach this great result: incredible chef! I tasted this delicious dessert Some 40 years ago and have always dreamed of making them myself. Your video has inspired me to give it a try tomorrow! I hope for the best but expect the worst 🤭😍😋☺️ A rum party 🎉 🎈 😂.. Thank you so much for sharing this recipe with me🙏💖

[eddiebrune]

Thank you for the recipe :-) I tried to do it but i had to add 120 gr of flour in order to get some consistency.

[glendakelly]

It’s origin is polish. Brought to France by the daughter of the king Stanilao, who invented the babà, Maria, like Caterina de Medici, she brought with her her chefs.

[abdullahiahmed]

Stefan I am very glad to see your channel. Thank you for your recipe. Where are you based?

[vienna]

Can I bake more and keep in the freezer without soak first?

[RM-ljbv]

Fabulous and very well presented video. I worked in a restaurant years ago that served Rum Babas and just wanted to see them again. They taste really indulging. I wonder if you can buy them ready made anywhere in The U.K. that would be as good as homemade.

[crm]

Love to see what you do with Eton Mess

[foodsplendor]

This is awesome Your video style and your presentation, your calm but straight personality, and even the working area make this video do very palatable. I subscribed right away. Thank you for sharing your great skill. Excellent recipe chef!

[harveyjh]

Looks delicious Chef! please can you share your choux au craquelin recipe 🤌

[AlwinDrost]

Made them for X-mas dinner and followed exactly the recipe. Used Typo 00 flour and everything turned out great. Soggy as a sponge. Used my oven (fan off) for the last proofing set on 25 C.

Question: In the video you talk about 3 grams of yeast but in the recipe it says 5 grams. Was that the correction?

[aaaaaaaaaaa]

Hello chef! I am a homebaker in Korea, and I used all purpose flour... and I have the exact same problem as others... my dough came out way too runny (almost softened room temperature butter consistency...) and I had to add more flour... So would it be a better idea to go for bread flour?...

[iwo]

Thanks for the recipe. Had to add 70 grams of flour additionally (used 405C flour) to achieve that consistency, also it took an insane amount of time for mixing, in a dough mixer, 30 min at full speed and 30 min at half speed.
Soaking part is terribly messy, had to clean an entire kitchen after :) also used unrefined cane sugar for an additional taste, but it was mistake, babas looked like they were cooked from a whole grain flour, after soaking :)
Taste exactly as I expected and I really like rum babas, but found cooking them not worth the effort for me, better to buy in a bakery

[steveh]

I have metal nonstick canele molds, will they work for this recipe?

[HS-ndnd]

Hi, I've tried this recipe several times and I absolutely love it. However, my dough is kind of sticky. I'm from Australia. Do you have any suggestions?