Baba au Rum with Chantilly & Orange Recipe

Prepare the Dough

In a small bowl, combine warm milk and yeast. Let it sit for about 5 minutes until frothy. In a large bowl, mix flour, sugar and salt. Make a well in the center, add melted butter, eggs and yeast mixture. Knead until smooth and elastic (about 10 minutes). Cover and let rise until doubled in size, about 1 hour.

Shape and Bake

Preheat the oven to 350°F (175°C). Punch down the dough and shape it into small balls. Place them in a greased baba mold or muffin tin. Let rise for another 30 minutes. Bake for 20-25 minutes until golden brown.

Make the Syrup

While the baba are baking, combine water and sugar in a saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and stir in dark rum. Let cool.

Soak the Babas

Once the babas are baked, soak them in the syrup for at least 10 minutes, allowing them to absorb the rum mixture.