Rum Baba

Preparation

Step 1: Make the brioche dough

In a bowl, crumble the fresh yeast into the warm milk with a pinch of sugar. Let it foam for 10 minutes.

In the stand mixer, combine the flour, remaining sugar and salt.

Add the eggs one at a time, kneading at medium speed.

Add the yeast-milk mixture and knead for 5 minutes.

Add the soft butter in pieces and knead for another 8 minutes until the dough is smooth and elastic.

Step 2: First proof

Cover the dough with a damp cloth and let it rise for 1h30 in a warm spot (25-30°C), until doubled in volume.

Step 3: Shape and second proof

Generously butter the mould.

Punch down the dough and place it in the mould.

Let rise for another 45 minutes.

Step 4: Bake the baba

Preheat the oven to 180°C.

Bake for 20 to 25 minutes, until the baba is deeply golden.

Unmould and let cool completely on a wire rack.

Step 5: Prepare the rum syrup

Meanwhile, split the vanilla pod and scrape out the seeds.

Boil the water with the sugar and the vanilla pod (including seeds) for 5 minutes.

Remove from heat and add the rum.

Step 6: Soak the baba

Place the cooled baba in a shallow dish.

Gradually pour the warm syrup over it, in several batches, until fully absorbed.

Let rest for 30 minutes, turning the baba once.

Step 7: Make the whipped cream

Whip the very cold heavy cream with the icing sugar until soft peaks form.

Step 8: Serve

Transfer the baba to a serving plate.

Top with whipped cream using a piping bag or spoon.

Serve chilled, with crème anglaise or fresh fruit if desired.