Low Sodium Baba au Rhum
Indulge in a refined twist on the classic French dessert with this Low Sodium Baba au Rhum, perfect for those seeking a lighter, yet equally luxurious treat. This recipe transforms the traditional yeast-based cake into a low sodium masterpiece, allowing you to savor its rich flavor without compromising on health-conscious choices. Baked to golden perfection, these tender babas are soaked in a decadently fragrant honey-rum syrup, infusing each bite with a warm, boozy sweetness that's simply irresistible. Topped with airy whipped cream and powdered sugar, this dessert is a symphony of textures and flavors. With a straightforward preparation and minimal salt content, it's an ideal option for those seeking a sophisticated treat that's mindful of dietary needs. Perfect for dinner parties or special occasions, this Low Sodium Baba au Rhum is a showstopper that’s sure to delight your guests.
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Recipe Information
Ingredients
- 260 grams All-purpose flour
- 7 grams Active dry yeast
- 50 grams Granulated sugar
- 100 grams Unsalted butter, melted
- 120 milliliters Whole milk, lukewarm
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 150 milliliters Dark rum
- 100 grams Honey
- 250 milliliters Water
- 200 milliliters Heavy cream
- 20 grams Powdered sugar
Instructions
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Set aside.
Dissolve the active dry yeast in the lukewarm milk and let it sit for about 5 minutes until it foams and activates.
Add the foamy yeast mixture, melted butter, eggs, and vanilla extract to the flour mixture. Mix everything well using a stand mixer fitted with the dough hook on medium speed until the dough is smooth and elastic, about 5-7 minutes.
Cover the bowl with a damp cloth and let the dough rise in a warm, draft-free place for about 1 hour, or until it doubles in size.
Preheat your oven to 180°C (350°F) and grease a non-stick muffin tin or baba molds.
Once the dough has doubled, gently deflate it and spoon it into the prepared tin, filling each mold about halfway.
Bake in the preheated oven for 20-25 minutes or until golden brown and a toothpick inserted in the center of the cakes comes out clean.
While the cakes are baking, prepare the rum syrup. In a small saucepan over medium heat, combine water and honey. Bring to a boil and let it simmer for about 5 minutes.
Remove the syrup from the heat and stir in the dark rum. Allow it to cool slightly.
Once the cakes are baked, remove them from the oven and let them cool for a few minutes in the pan before transferring to a wire rack.
While still warm, dip each cake into the rum syrup until saturated but not falling apart. Place them on the wire rack to allow excess syrup to drip off.
For the whipped cream, whip the heavy cream and powdered sugar together until soft peaks form.
Serve the Baba au Rhum with a generous dollop of whipped cream on top and enjoy!
Nutrition Facts
Calories |
3576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 988 mg | 330% | |
| Sodium | 357 mg | 16% | |
| Total Carbohydrate | 361.2 g | 131% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 159.3 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 303 mg | 23% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 873 mg | 19% | |
*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.
