Baba au Rhum Dessert - History and Recipe

Baba au Rhum: A Timeless French Delicacy

Origins:
Baba au Rhum, a classic French dessert, traces its roots back to the 18th century. It is believed to have originated in Poland as a yeast-based cake known as “babka”. Polish King Stanislaus I Leszczynski, who later became the Duke of Lorraine, is credited with introducing the cake to France. In France, the cake evolved into the “baba”, which was then soaked in a mixture of rum and sugar syrup. The name “baba” is said to be a reference to Ali Baba, the protagonist from “One Thousand and One Nights”.

Preparation:

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
5 large eggs
2 1/4 teaspoons active dry yeast
1/2 cup warm milk (105-115°F)
3 1/4 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
1/2 cup raisins (optional)

Rum Syrup:

1 cup granulated sugar
1 cup water
1 cup dark rum

Instructions:

Proof the yeast: In a small bowl, combine the warm milk, 1 teaspoon of the granulated sugar, and the yeast. Let stand for 5-10 minutes, or until foamy.
Cream butter and sugar: In a large bowl, cream together the softened butter and the remaining granulated sugar until light and fluffy.
Add eggs: Beat in the eggs one at a time, mixing well after each addition.
Combine dry ingredients: In a separate bowl, whisk together the flour and salt.
Add dry ingredients and raisins: Gradually add the dry ingredients to the wet ingredients, alternating with the foamy yeast mixture. Mix until just combined. Stir in the raisins, if using.
First rise: Cover the bowl and let rise in a warm place for 1 hour, or until doubled in size.
Punch down dough: Punch down the dough and divide it into 12 equal pieces.
Shape and second rise: Shape the pieces of dough into balls and place them in a greased 10-inch bundt pan. Cover and let rise in a warm place for another 30 minutes, or until almost doubled in size.
Bake: Preheat oven to 375°F (190°C). Bake the babas for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Make rum syrup: While the babas are baking, make the rum syrup. In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5 minutes, or until the syrup has thickened slightly. Remove from heat and stir in the rum.
Soak babas: Once the babas are baked, immediately remove them from the pan and place them in a large bowl. Pour the hot rum syrup over the babas and let them soak for at least 30 minutes, or up to overnight.
Serve: The babas can be served warm or cold, with whipped cream or vanilla ice cream, if desired.