👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the warm water (around 40-45°C / 105-115°F) with the 50g of granulated sugar and the active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy and active. If it doesn't foam, the yeast may be old, and you should start with fresh yeast.

   ⏱️ 10 minutes
2. 2

   Make the dough: In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and the 4 room-temperature eggs. Mix on low speed (or by hand) until just combined into a shaggy dough. Gradually add the softened butter, a tablespoon at a time, mixing until fully incorporated. The dough will be very soft and sticky. Continue mixing on medium speed for about 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.

   ⏱️ 15 minutes
3. 3

   First rise: Lightly grease a large bowl. Transfer the dough to the greased bowl, turning to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 2 to 2.5 hours, or until it has doubled in size. The dough will be quite airy and voluminous.

   ⏱️ 2-2.5 hours
4. 4

   Shape the babà: Lightly grease and flour your babà molds (traditional baba molds or muffin tins work). Gently punch down the risen dough to release the air. Divide the dough into portions and fill each mold about two-thirds full. The dough will continue to rise.

   ⏱️ 10 minutes
5. 5

   Second rise: Cover the filled molds loosely with plastic wrap and let them rise again in a warm place for about 30-45 minutes, or until the dough has nearly reached the top of the molds.

   ⏱️ 30-45 minutes
6. 6

   Bake the babà: Preheat your oven to 190°C (375°F). Bake the babà for 25-30 minutes, or until they are a deep golden brown and sound hollow when tapped on the bottom. If they start to brown too quickly, you can loosely tent them with aluminum foil.

   ⏱️ 25-30 minutes
7. 7

   Prepare the rum syrup: While the babà are baking or cooling slightly, make the syrup. In a saucepan, combine the 200g of sugar and 300ml of water. Add the optional citrus zest if using. Bring to a boil over medium heat, stirring until the sugar is dissolved. Let it simmer for about 5 minutes. Remove from heat and stir in the 200ml of dark rum. The syrup should be fragrant and slightly warm.

   ⏱️ 10 minutes
8. 8

   Soak the babà: Once baked, let the babà cool in their molds for about 5-10 minutes. Then, carefully invert them onto a wire rack set over a baking sheet or tray to catch excess syrup. While the babà are still warm, generously ladle the warm rum syrup over them, ensuring they are thoroughly saturated. You want them to be dripping wet. Let them soak for at least 30 minutes, turning them occasionally to ensure even absorption. The babà should feel heavy with syrup.

   ⏱️ 30+ minutes
9. 9

   Serve: Serve the babà al rum immediately, allowing the excess syrup to drip onto the plate. They are traditionally served with a dollop of freshly whipped cream, or sometimes with fresh fruit like strawberries or raspberries.