Maple–Rum Babas
Maple–Rum Babas
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Maple–Rum Babas

20 MIN
25 MIN
1 H
12 small babas






  1. Butter 12 small baba moulds.
  2. In a bowl, combine the warm milk and honey. Sprinkle the yeast over the mixture and let rest for 5 minutes.
  3. In another bowl, combine the flour and salt. Using a wooden spoon, mix in the yeast mixture and eggs. Stir vigorously to develop the gluten, 2 to 3 minutes. Slowly add the butter, stirring until the dough is smooth.
  4. Cover with a tea towel and let rest in a warm place until the dough rises 3/4 of the way up the inside of the moulds, 60 to 90 minutes.
  5. With the rack in the middle position, preheat the oven to 200°C (400°F).
  6. Bake the babas until golden brown, about 18 minutes.
  7. The babas can be stored at room temperature for about 2 days.


  1. Place a cooling rack on a baking sheet. In a saucepan, bring all the ingredients to a boil, stirring until the sugar is dissolved. Boil for 1 minute.
  2. Unmould the hot babas and soak them in the hot syrup a few at a time until saturated, 2 to 3 minutes. Set them on the rack to drain off excess syrup. Transfer to a plate and let cool. Cover with plastic wrap.
  3. Serve with whipped cream and seasonal fruit.
  4. The babas can be stored at room temperature for about 2 days.


  1. I think you missed a step between 3 & 4.

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