Description
A light, airy yeast cake soaked in apple cider-infused syrup and topped with a splash of rum, perfect for cozy fall evenings.
Ingredients
Scale
- 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
- 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 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.
- Let the Dough Rise: 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.
- Shape and Bake: 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.
- Prepare the Syrup: 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.
- Soak the Babas: 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!
- Serve: Arrange the babas on a serving dish. Garnish with whipped cream, apple slices, and a sprinkle of cinnamon. Serve warm or at room temperature.
Notes
[‘Ensure the milk is around 110°F/43°C to keep the yeast active.’, ‘Add flour gradually if the dough is sticky during kneading.’, ‘Use fresh apple cider for the best flavor.’, ‘Don’t skip the second rise for a fluffy texture.’, ‘Adjust rum quantity to taste or omit for a non-alcoholic version.’, ‘Use a pastry brush for precise syrup application on smaller babas.’]
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 baba
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
Keywords: Apple Cider Baba au Rhum, Fall Dessert, Rum Cake, Apple Cider Recipe, Autumn Baking