Baba au Rhum Recipe | Ina Garten
Level: Intermediate
Servings: 8
Nutrition Facts (Per Serving)
Serving Size: 1 of 8 servings
Calories: 667
Total Fat: 31 g
Saturated Fat: 19 g
Carbohydrates: 80 g
Dietary Fiber: 2 g
Sugar: 51 g
Protein: 9 g
Cholesterol: 140 mg
Sodium: 179 mg
Total Time: 1 hr 40 min
Prep Time: 10 min
Rise Time: 1 hr
Bake Time: 30 min
Ingredients
- 1/3 cup dried currants
- 1 tablespoon high-quality dark rum
- 5 tablespoons unsalted butter, softened (1 tbsp for the pan, 4 tbsp for the dough)
- 1/2 cup milk
- 1 packet dry yeast
- 2 tablespoons sugar
- 2 large eggs, room temperature
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 3/4 cup apricot preserves
- 1 tablespoon water
- Whipped cream (recipe below)
Rum Syrup
- 1 cup sugar
- 2/3 cup good dark rum
- 1/2 teaspoon pure vanilla extract
Whipped Cream
- 2 cups cold heavy cream
- 2 tablespoons sugar
- 2 teaspoons pure vanilla extract
Directions
1. Put the dried currants and rum together in a small dish to soak. Melt 1 tablespoon of the butter and use it to thoroughly coat a 5-cup tube pan or kugelhopf mold (about 6 1/2 x 3 1/2 inches), taking extra care with all corners. Warm the milk to 115F and pour into a stand mixer bowl fitted with the paddle attachment. Mix in the yeast and sugar and let rest for 5 minutes.
2. With the mixer set to low, blend in the eggs, then the flour, salt, and the remaining 4 tablespoons of butter. Adjust the mixer to medium-high and beat for 5 minutes. Scrape the bowl and paddle to shape the dough into a soft mass. Drape a damp towel over the bowl and place it somewhere warm until the dough has doubled, about 1 hour.
3. Strain the currants and gently fold them into the dough with a spatula. Transfer the dough into the buttered pan and level the surface. Drape with a damp towel and let the dough rise until it reaches the rim of the pan, about 50 to 60 minutes.
4. While the dough is rising, preheat the oven to 375F and prepare the rum syrup.
5. Bake the bread for 30 minutes or until a toothpick inserted comes out clean. Let rest for 10 minutes, then turn the cake carefully out onto a wire rack set over a baking sheet. Gradually pour the entire rum syrup over the still-warm cake, saturating it thoroughly so the cake absorbs all the syrup.
6. Combine the apricot preserves and 1 tablespoon water in a saucepan and warm until liquefied. Strain and brush the glaze onto the cake. Serve with piped whipped cream in the center and extra cream on the side.
Rum Syrup (method)
1. In a small saucepan, heat the sugar with 1 1/2 cups water over high heat until the sugar is dissolved. Pour into a large heatproof measuring cup and allow it to cool slightly. Stir in the rum and vanilla extract.
Whipped Cream (Yields about 4 cups)
1. Whip the cold cream in a mixer fitted with the whisk. As it thickens, add the sugar and vanilla. Beat until stiff peaks just form; avoid overwhipping.
