Authentic Baba au Rhum Recipe Paris, France

First, in advance, before you start making the dough, soak the raisins in rum and make sure the butter has softened to room temperature consistency. Next, combine the dry and fresh yeast with warm water and leave aside.

To make the dough, mound the flour on the working surface, shape a well in the mound of flour, and add sugar, a pinch of salt, two eggs, and the yeast mixture into the well. With a wooden spatula, mix the ingredients until they are combined.

Now, incorporate two more eggs into the dough by first adding one egg, then working it in — repeat the same with the second egg. Last, add the softened butter and work the dough until it becomes elastic, then incorporate the dried raisins; set aside the rum from the raisins for later and let the dough rise in a warm place.

Brush 16 dariole molds – or individual ring molds – with melted butter, fill with the risen dough and bake in an oven preheated to 200°C (400°F) for 15-20 minutes. When baked, take it out onto a rack and leave to cool.

Prepare a wire rack on which you will transfer the drained babas and leave them to cool; make sure there is a dish under the wire rack to collect the extra liquid. Then, make a syrup from water and sugar and when boiled, submerge the individual babas in the boiling syrup until no more air bubbles are released. Take out, and place onto the prepared wire rack. Let them cool completely.

Now place the babas in the reserved rum and let them absorb the liquid by repeatedly spooning the rum over them.

Serve with whipped cream – filled or topped, fresh fruit, or a few decorative rum-soaked raisins.