Baba Au Rhum Rum Baba by Ina Garten Barefoot Contessa
Indulge in the timeless elegance of Ina Garten's Baba Au Rhum, a moist, rum-soaked dessert that masterfully blends decadent flavors with a light, buttery texture. This Barefoot Contessa classic is a showstopper, featuring a yeast-based dough enriched with eggs and butter, baked to golden perfection in a bundt or baba mold. The star of the dish is the luxurious rum syrup, infusing every bite with sweetness and warmth. Topped with a cloud of lightly sweetened whipped cream—enhanced with a hint of rum, if desired—this dessert is sophisticated yet approachable. Perfect for special occasions or as a memorable dinner party finale, this recipe is a celebration of classic French baking with Ina Garten's signature style. Keywords: Baba Au Rhum, Rum Baba, Ina Garten, Barefoot Contessa recipe.
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Recipe Information
Ingredients
- 0.25 cups Warm whole milk
- 2.25 teaspoons Active dry yeast
- 0.25 cups Granulated sugar
- 1.25 cups All-purpose flour
- 3 Large eggs
- 0.5 teaspoons Kosher salt
- 8 tablespoons Unsalted butter (at room temperature)
- 0.5 cups Dark rum
- 0.5 cups Water
- 0.75 cups Granulated sugar (for syrup)
- 1 teaspoons Vanilla extract
- 1 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 tablespoons Rum (optional for cream)
Instructions
In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Mix gently and let sit for 5 minutes or until foamy.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, remaining sugar, eggs, and salt. Mix on low speed until combined.
Add the milk and yeast mixture to the flour mixture and mix on medium speed for about 3 minutes, until smooth.
Gradually add the butter, one tablespoon at a time, mixing until fully incorporated before adding the next piece.
Switch to the dough hook and knead for about 5 minutes on medium-low speed, until the dough pulls away from the sides of the bowl.
Grease a large bowl with butter and place the dough in the bowl, covering it with plastic wrap. Let rise in a warm place for 1 hour or until doubled in size.
Grease a 9-inch baba mold or a bundt pan with butter. Punch down the dough and transfer it to the prepared pan, spreading it out evenly.
Cover the pan with plastic wrap and let the dough rise again for about 30 minutes, until it just reaches the top of the pan.
Preheat the oven to 375°F (190°C). Bake the baba for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Prepare the syrup by combining the dark rum, water, and sugar in a small saucepan. Heat on medium until the sugar is dissolved, then stir in the vanilla. Set aside to cool slightly.
While the baba is still warm, poke small holes all over the surface using a skewer or toothpick. Slowly pour the rum syrup over the cake, allowing it to soak in completely.
For the whipped cream topping, beat the heavy cream, powdered sugar, and optional rum in a bowl until soft peaks form.
Serve the baba au rhum with whipped cream on the side or dolloped on top. Optionally, garnish with fresh fruit or mint leaves for presentation.
Nutrition Facts
Calories |
3612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.9 g | 245% | |
| Saturated Fat | 112.6 g | 563% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1049 mg | 350% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 341.8 g | 124% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 220.8 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 204 mg | 16% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 561 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
