Apple Cider Baba au Rhum Recipe

Byreem everly
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Introduction

Apple Cider Baba au Rhum is a delightful twist on the classic French dessert, soaked in a fragrant apple cider syrup with warm spices and a hint of rum. Soft, spongy babas absorb the flavorful syrup perfectly, making this a memorable treat for any occasion.

The image shows a small, round cake with a golden brown top and a moist, light tan body. On top of the cake, there are thin apple slices arranged in a small pile, and a fresh green mint leaf adds a pop of color. Next to the cake, there is a dollop of white whipped cream with a light sprinkle of cinnamon and a small purple edible flower on top. Two cinnamon sticks lie next to the whipped cream on the white plate. The plate sits on a surface with a white marbled texture. The cake is covered with a shiny brown sauce that pools around the base. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 cups (240g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp salt
  • 2 1/4 tsp (1 packet) active dry yeast
  • 1/4 cup (60ml) warm milk (about 110°F/43°C)
  • 3 large eggs, room temperature
  • 1/4 cup (60g) unsalted butter, softened
  • 2 cups (480ml) apple cider
  • 1/2 cup (100g) brown sugar
  • 1 cinnamon stick
  • 1/2 tsp ground nutmeg
  • 1/4 cup (60ml) dark rum (optional, adjust to taste)
  • Whipped cream or vanilla ice cream
  • Thin apple slices or grated apple
  • A sprinkle of ground cinnamon

Instructions

  1. Step 1: In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until foamy. In a large mixing bowl, combine flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix until a soft dough forms. Knead for about 5 minutes until smooth and elastic.
  2. Step 2: Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
  3. Step 3: Preheat your oven to 375°F (190°C). Butter your baba molds or muffin tins generously. Divide the dough into portions and place them into the molds. Let them rise again for 20-30 minutes until puffed. Bake for 15-20 minutes, or until golden brown.
  4. Step 4: In a saucepan, combine apple cider, brown sugar, cinnamon stick, and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes. Add rum (if using) and simmer for another 2 minutes. Remove from heat and let cool slightly.
  5. Step 5: While the babas are still warm, dip them into the apple cider syrup using tongs or a pastry brush. Be generous – the more syrup they soak up, the better the flavor!
  6. Step 6: Arrange the babas on a serving dish. Garnish with whipped cream, apple slices, and a sprinkle of cinnamon. Serve warm or at room temperature.

Tips & Variations

  • For a non-alcoholic version, omit the rum and add a splash of apple juice instead.
  • Use a stand mixer with a dough hook to make kneading easier and quicker.
  • Try adding a bit of orange zest to the syrup for a citrusy twist.
  • If you don’t have baba molds, muffin tins work perfectly well as a substitute.

Storage

Store leftover babas in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven and add a little extra syrup if they seem dry. The syrup can be stored separately in the fridge for up to a week.

How to Serve

A round, tall dessert with a golden-brown, slightly shiny top and textured sides sits on a white plate. The dessert is topped with a few caramelized banana slices and a light dusting of white powdered sugar. To the right of the dessert is a swirl of white whipped cream with thin red strips on top, next to a dark brown star anise and a cinnamon stick lying on the plate. The plate rests on a white marbled surface, and the scene feels warm and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight after the first rise. Let it come to room temperature and rise again before shaping and baking.

What can I substitute for apple cider?

If you don’t have apple cider, you can use apple juice or a combination of juice and water with added spices like cinnamon and nutmeg for a similar flavor.

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Apple Cider Baba au Rhum Recipe

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★★★★★

4.9 from 91 reviews

Apple Cider Baba au Rhum is a delightful twist on the classic French yeast cake soaked in a fragrant apple cider syrup laced with cinnamon, nutmeg, and optional dark rum. These soft, airy babas are baked to golden perfection and generously soaked in the spiced syrup before being served with whipped cream and fresh apple slices for a perfect autumnal dessert.

  • Author: reem
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Ingredients

Scale

Dough

  • 2 cups (240g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 tsp salt
  • 2 1/4 tsp (1 packet) active dry yeast
  • 1/4 cup (60ml) warm milk (about 110°F/43°C)
  • 3 large eggs, room temperature
  • 1/4 cup (60g) unsalted butter, softened

Syrup

  • 2 cups (480ml) apple cider
  • 1/2 cup (100g) brown sugar
  • 1 cinnamon stick
  • 1/2 tsp ground nutmeg
  • 1/4 cup (60ml) dark rum (optional, adjust to taste)

To Serve

  • Whipped cream or vanilla ice cream
  • Thin apple slices or grated apple
  • A sprinkle of ground cinnamon

Instructions

  1. Prepare the Dough: In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until foamy. In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter. Mix everything until a soft dough forms. Knead the dough for about 5 minutes until it becomes smooth and elastic.
  2. Let the Dough Rise: Cover the bowl with a clean kitchen towel and allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size.
  3. Shape and Bake: Preheat the oven to 375°F (190°C). Butter baba molds or muffin tins generously. Divide the risen dough into portions and place them into the prepared molds. Let the dough rise again for 20-30 minutes until puffed. Bake in the preheated oven for 15-20 minutes or until the babas turn golden brown.
  4. Prepare the Syrup: While the babas bake, combine apple cider, brown sugar, cinnamon stick, and nutmeg in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes to concentrate the flavors. Add the dark rum (if using) and simmer for an additional 2 minutes. Remove from heat and let the syrup cool slightly.
  5. Soak the Babas: When the babas are still warm, gently dip them into the apple cider syrup using tongs or brush them generously with the syrup. Allow the babas to soak up as much syrup as possible to enhance their flavor and moisture.
  6. Serve: Arrange the soaked babas on a serving dish. Garnish with a dollop of whipped cream or a scoop of vanilla ice cream, thin apple slices or grated apple, and a light sprinkle of ground cinnamon. Serve warm or at room temperature for a comforting dessert experience.

Notes

  • Use room temperature eggs to ensure proper dough rising.
  • Ensure the milk is warm but not hot to avoid killing the yeast.
  • The dark rum is optional but adds depth and warmth to the syrup flavor.
  • For a non-alcoholic version, simply omit the rum.
  • Babys can be made ahead and kept refrigerated, then gently reheated before soaking and serving.
  • Adjust the amount of syrup soaked into the babas according to your preference for sweetness and moistness.

Keywords: Apple Cider Baba au Rhum, French dessert, yeast cake, apple cider syrup, baked yeast sponge cake, rum baba, autumn dessert, spiced syrup cake

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