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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.

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

Find it online: https://reemcook.com/apple-cider-baba-au-rhum-recipe/