Rum baba from a 1976 book

May 15, 2023 By Olga Babitskaya

Prep Time: 2h 10m

Cook Time: 50m

Back in 1976, I got my hands on a wonderful book called “On Tasty and Healthy Food,” which really kickstarted my love for experimenting in the kitchen. There is something special about these vintage cookbooks; even if they don’t hold your specific family secrets, they feel like a bridge to the past. The rum baba recipe I found inside brought me so much joy that I just had to share it—it genuinely tastes amazing. To get the best results, make sure you are generous with the soaking syrup and use a rum you actually enjoy drinking for that authentic touch.

Ingredients for Delicious Rum Buns

For the Yeast Dough:

• 270 gr all-purpose flour
• 100 ml milk
• 1 large egg + 1 egg yolk
• 60 gr granulated sugar
• 80 gr unsalted butter, softened
• A pinch of salt
• 13 gr fresh yeast
• Vanilla extract or vanilla bean paste
• 50 gr raisins or candied fruits (optional)
• Orange zest (optional)

For the Impregnation Rum Syrup:

• 1.5 cups of water
• 0.5 cup granulated sugar
• 4 tbsp dark rum (or your favorite)
• A splash of vanilla extract

For the Simple Glaze:

• 6 tbsp powdered sugar (icing sugar)
• 2 tbsp lemon or orange juice

Step-by-Step Instructions for Baking Rum Baba

1. Prepare the yeast starter by dissolving the fresh yeast in warm milk. Mix in most of the all-purpose flour (about 180 gr of the total amount) to form a tight dough. Shape it into a ball, cut a cross on the top, and gently drop it into a bowl of warm water (around 30°C). It will sink at first, but give it 20 to 30 minutes, and it will float to the surface, showing you the yeast is active.

2. Knead the main dough by fishing the activated ball out of the water with a slotted spoon. Add the rest of the flour, salt, sugar, and the beaten egg mixture. Knead everything until smooth, which usually takes about 7 minutes. Then, slowly add the softened butter and keep kneading for another 3 minutes until the dough looks glossy and elastic.

3. For the first rise, move the dough to a clean bowl, cover it up, and find a warm spot for it to rest. Let it rise for about 50 minutes, or until it has clearly doubled in size. This wait is essential for developing that distinct texture and flavor in your buns.

4. incorporate the fruit once the dough has doubled. You can add raisins or candied fruits now if you like. Lightly oil your counter and spread the dough into a rectangle using your hands. Sprinkle the fruit evenly, roll it up, and if the dough feels too soft to handle, a spatula comes in handy. Divide the dough into balls and pop them into your prepared molds, filling them only about a third of the way up. Let them rise again in a warm spot for roughly 40 minutes until they almost reach the top of the mold.

5. Bake the rum baba by preheating your oven to 180°C. Bake the molds for about 45 minutes until the buns are a deep golden brown and cooked all the way through. Your kitchen is going to smell incredible while they bake.

6. Cool the buns as soon as they are done. Pop them out of the molds and onto a wire rack to cool down completely. This stops the bottoms from getting soggy from the steam.

7. Soak with rum syrup while the buns are cooling. Prepare the liquid by heating the water, sugar, rum, and vanilla until the sugar is fully dissolved. Once the buns are cool, poke them all over with a skewer. Dunk each one completely into the warm syrup. To get them super moist and flavorful, let them soak in there for 10 to 20 minutes.