Rum Babas with Fresh Blackberries

Equipment

• Oven
• Cake Pan
• Saucepan

Ingredients

• 1 (¼-oz.) pkg. active dry yeast
• 3 Tbsp. warm water
• 2 large eggs
• ¼ cup butter, melted and cooled slightly
• 2 Tbsp. granulated sugar
• 1½ cups all-purpose flour, plus more for dusting
• 1 cup granulated sugar
• ½ cup (4 oz.) dark rum
• 4 cups fresh blackberries (from 3 [6-oz.] pkg.)

Instructions

1. 1Dissolve the active dry yeast in 3 tablespoons of warm water in a large bowl. Let it sit for about 5 minutes until it becomes foamy.
2. 2Whisk the eggs, melted butter, and 2 tablespoons of sugar into the yeast mixture until smooth. Use a rubber spatula to fold in the flour until a soft dough forms.
3. 3Knead the dough directly in the bowl for about 5 minutes. Dust lightly with flour to keep it from sticking to your hands, working it until it pulls together into a smooth ball. Don't add too much flour, or the cakes will become dense.
4. 4Transfer the dough to a large bowl lightly coated with cooking spray and dust the top with a pinch of flour. Cover with a damp cloth and let it rise in a warm spot (75F to 80F) for 1 to 1.5 hours, or until doubled in size.
5. 5Punch the risen dough down and knead it two or three times in the bowl. Generously grease a 12-cup mini Bundt pan with cooking spray.
6. 6Divide the dough evenly among the prepared pan wells, using about 1.25 ounces per cup. Press the dough gently into the bottom of each well. Leave the pan uncovered in a warm place for 30 to 45 minutes so the dough can rise and double in size again.
7. 7Preheat the oven to 375F. Bake for 12 to 15 minutes until the cakes turn golden brown and spring back to a light touch. Remove them from the oven and let them cool in the pan on a wire rack for 10 minutes.
8. 8While the cakes bake, make the syrup. Combine 1.25 cups of water and the remaining 1 cup of sugar in a small saucepan over medium-high heat. Bring to a boil, stirring occasionally for about 2 minutes until the sugar dissolves completely. Remove the pan from the heat and stir in the dark rum.
9. 9Remove the cooled cakes from the mini Bundt pan. Poke the tops several times with a wooden pick. Drizzling the warm syrup over the cakes while they're pierced helps them absorb the liquid fully without becoming soggy. Use about 1.25 cups of the syrup total.
10. 10Set the soaked cakes on individual dessert plates and arrange the fresh blackberries around them. Drizzle a little extra syrup over each plate and finish with a dollop of whipped cream.

Recipe Details