Baba Au Rhum

For the Baba au Rhum, first dissolve the yeast in the lukewarm milk with the pinch of salt in a bowl, stir with 3-4 tablespoons of flour until smooth and dust with a little flour (Dampfl). Cover with a clean kitchen towel and let rise in a warm place (about 40 °C) for 20 minutes.

Mix remaining flour, powdered sugar, eggs, melted butter and lemon zest in a large bowl with the dampfl to a smooth dough. Cover and let rise for one hour. Preheat oven to 180 °C top/bottom heat.

Knead the dough a bit, put it into a greased baking pan, cover it and let it rest for about 30 minutes. Then bake for 45 minutes at 180 °C. Let cool slightly and turn out of the pan.

Mix orange juice with rum and slowly drizzle the baba with the liquid. Finally, briefly boil the jam and brush it all over the baba.

Decorate the Baba au Rhum with whipped cream and chocolate sprinkles.

Preparation Tip:

The mixture for the Baba au Rhum is enough for a 26 cm diameter mold.

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