Dairy-Free Baba au Rhum
Treat yourself to the indulgent yet allergen-friendly delight of Dairy-Free Baba au Rhum! This modern twist on the classic French dessert features soft, airy pastries that are soaked in a boozy dark rum syrup and finished with a gorgeous apricot glaze. Made with almond milk and melted coconut oil, this dairy-free recipe maintains the rich, buttery flavor that makes baba so irresistible while keeping it accessible to those with dietary restrictions. Perfectly golden and boasting a hint of vanilla essence, these individually portioned babas are ideal for impressing guests at a formal dinner or savoring as a sweet treat at the end of a long day. Serve them with an extra drizzle of syrup for a dessert that's both luxurious and unforgettable.
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 50 grams Sugar
- 1 teaspoon Salt
- 7 grams Instant yeast
- 3 large Eggs
- 60 milliliters Almond milk
- 80 grams Coconut oil, melted
- 250 milliliters Water
- 100 milliliters Dark rum
- 1 teaspoon Vanilla extract
- 50 grams Apricot jam
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Mix well.
Stir in the instant yeast.
In a separate bowl, beat together the eggs, almond milk, and melted coconut oil until smooth.
Slowly incorporate the wet ingredients into the dry ingredients, mixing until a sticky dough forms.
Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
Preheat your oven to 180°C (350°F).
Once the dough has risen, divide it into 6 equal portions and shape each piece into a ball.
Place each ball into a muffin tray and let rise for another 20 minutes.
Bake in the preheated oven for 20-25 minutes, or until golden brown on top.
While the baba is baking, prepare the rum syrup by boiling water and sugar together in a saucepan until the sugar dissolves.
Remove from heat and stir in dark rum and vanilla extract.
Once the baba is baked, remove them from the oven and let cool slightly.
Dip each baba into the warm rum syrup, ensuring they are evenly soaked.
Brush the top of each baba with heated apricot jam for a glossy finish.
Serve the babas with additional syrup drizzled over, if desired.
Nutrition Facts
Calories |
2431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2622 mg | 114% | |
| Total Carbohydrate | 282.3 g | 103% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 88.3 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 237 mg | 18% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 584 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.
