Servings: 8baba au rums (baby loaf size, see below for other size options)
Baba Au Rum:
2 1/4teaspoonsdry active yeast
2tablespoonswhite granulated sugar
1 2/3cupsall-purpose flour
4tablespoonsunsalted buttercubed and at room temperature
Hot Buttered Rum Syrup:
3/4cupwhite granulated sugar or cane sugar
Peel from 1 orange or 2 small satsumas
3 to 4cloves
2 to 3coins of fresh gingerpeeled
Pour the warm milk, yeast and sugar into the bowl of an electric mixer with the paddle attachment, and allow to stand for 5 to 7 minutes, until very foamy.
With the mixer on low, add the eggs and mix until combined. Next, add the flour, salt and butter. Scrape down the sides of the bowl and beat once more for about 2 minutes. The dough will be very wet—that’s ok! Cover the bowl with a clean kitchen towel and allow to rise until doubled in size, about 1 hour. Be sure it’s not in a drafty part of your kitchen/house.
You have lots of options in regards to pans. I used a mini loaf pan but you could use a muffin tin, a popover tin or even a loaf pan. Regardless of what you use, spray it liberally with cooking spray.
Divide the dough amongst the cavities in the loaf pan or whichever contraption you’re using, filling everything about half full. Allow to rise again, until it reaches the top of the pan, about 1 hour.
Preheat the oven to 375 degrees F. Transfer to the oven to bake for 12 to 14 minutes, until puffed and golden brown. Remove from the oven and allow to cool in the pan for about 5 minutes. Remove and set aside.
Meanwhile, make the rum syrup. In a small saucepan, combine the water, sugar, orange peel, cloves, ginger, salt and rum. Bring to a simmer, stirring until the sugar has dissolved. Turn off the heat and add the butter, stirring until melted. Skim off the top, if you like (this will make it a bit clearer but it’s optional if you’re feeling lazy).
To a big casserole dish or a baking sheet, add the baba au rums and flip them over. Pour the rums syrup all over them until they've soaked it all up! Flip them over and transfer them to a serving plate or cake stand. Garnish them with whipped cream and a sprinkling of cocoa nibs.
I used a mini loaf pan, but a 8x4-inch loaf pan, 9x5-inch loaf pan, cupcake tins or a bundt pan will all work. Keep in mind that each needs to be sprayed with cooking spray or rubbed with butter.