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Rum Babas with Fresh Blackberries
Active dry yeast gives these small yeasted cakes a tender, open crumb that pulls the dark rum syrup deep into the interior as they cool. The dough comes together with two eggs, melted butter, and flour — nothing elaborate — and bakes into golden rounds that are then soaked while still warm. A cup of sugar dissolved with half a cup of dark rum makes the syrup. Four cups of fresh blackberries go alongside, and a spoonful of whipped cream ties the rum sweetness to the fruit's tartness. Makes 12.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Make ahead: Bake the cakes and prepare the syrup up to a day in advance. Store them separately at room temperature and reheat the syrup gently before soaking.
- Storage: Keep leftover soaked babas in an airtight container in the fridge for up to 3 days. Bring to room temperature before eating.
- Equipment: If you don't have a mini Bundt pan, a standard muffin tin works well. Just be sure to grease it thoroughly.
Recipe Details
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