Rum baba

Rum baba is a small, yeast-leavened sweet pastry soaked in rum-flavored soaking syrup until fully saturated and moist. Also known as baba au rhum, this classic French-Italian dessert is closely related to the baba family of pastries and is prized for its soft, spongy crumb that absorbs the aromatic syrup while holding its shape.

The dough is enriched with eggs and butter, baked in small cylindrical or ring-shaped molds, and then soaked in a warm syrup made from sugar, water, and dark rum. After soaking, rum babas are often garnished with whipped cream, pastry cream, fresh fruit, or a thin glaze. The key to a perfect rum baba is achieving the right balance between a sponge that is moist enough to feel luxurious but firm enough not to fall apart. Variations include savarin (baked in a ring mold and soaked in kirsch or other liqueur) and modern versions with exotic fruit syrups.

Discover more about rum baba — including classic recipes, syrup proportions, and serving ideas — in the articles below.