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Rum baba Recipe
Rum baba
Restaurant Buonanotte, Montréal
Flavours of Campania
Total time: 1hr to 2hr

Prep.  time: few minutes
Waiting time : 30 minutes + 1 hour
Cooking time : 45 minutes

Difficulty: Easy
For the dough
- 30 g / 1 oz. yeast
- 125 ml / 1/2 cup milk
- 125 ml / 1/2 cup flour
- salt
- 3 eggs
- 125 ml / 1/2 cup butter
- 4 Tbsp.. raisins

For the syrup
- 3 Tbsp. sugar
- 125 ml / 1/2 cup water
- 4 Tbsp. rum


  1. Dissolve the yeast in 125 ml/1/2 cup of warm milk and 4 tbs. flour. Work into dough.
  2. Place dough in a bowl, cover, and let it stand in a warm place for 30 minutes. or until it doubles in size.
  3. Make a fontana on a pastry board with the remaining flour, a pinch of salt, the eggs, sugar, butter and fermented dough.
  4. Soak the raisins in lukewarm water, then squeeze out the excess water and add them to the dough.
  5. Pour the mix in a large, buttered, sugar-dusted ring mold and let rise again, in a warm place, until it doubles in size (it should take approx. one hour).
  6. Bake at 390°C / 375ºF for 45 minutes.

Syrup and finishing

  1. Prepare a syrup by dissolving the sugar in the water, over a low flame. Add the rum.
  2. Unmold the babà while still warm. Soak with the rum syrup and serve.
Rum baba 1
More recipe ideas

Thanks to Buonanotte Restaurant for their kind assistance

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