Rum Baba Cupcakes

  • Cook Time
    5 hours
  • Serving
  • Difficulty

Yohoho and a bun with rum. For this recipe, a whole bottle of rum will be too much, but 80 ml is enough to fall in love with Rum Baba. This dessert is an instant grab, so cook it asap.

Rum Baba Cupcakes preparation


For brioches:

For sugar syrup:

For the cream:

Rum Baba Cupcakes: Directions

Step 1

Prepare all the ingredients for making the brioche dough.

Step 2

Place the flour in a large bowl. After that place 1 tbls of sugar on the left side and 25 g of “live” yeast from the right side of the bowl. Stir everything together with a spoon until evenly mixed.

Step 3

Add 3 eggs and 35 ml of water.

Step 4

Also add 50 g of butter to the dough. Be sure to get the butter out of the fridge beforehand so it can become soft.

Step 5

Stir everything again and set the dough aside to rise in a warm place for 40-60 minutes.

Step 6

For a sugar syrup combine 500 ml of water and 200 g of sugar. Grate some orange zest to the pan.

Step 7

Now you should squeeze all the juice out of half of the lemon and half of orange.

Step 8

Put the pan on a medium heat. When the syrup starts to boil, reduce the heat and wait until the sugar is completely dissolved. Remove the syrup from the heat and add 80 ml of rum. It is better to use rum essence if these buns are for children.

Step 9

When the brioche dough is ready, touch it a little with your hands soaked in a little sunflower oil.

Step 10

Prepare baking tins. I used silicone. Grease each mold with butter.

Step 11

Divide the dough into 6 equal parts and arrange on the forms.

Step 12

Cover the forms with a towel and leave to stand for another 25-30 minutes. Turn on the oven to preheat to 170C. When the dough rises a little, put the form with the dough in the oven and bake at 170 degrees for 25 minutes.

Step 13

When the buns are ready take a toothpick and make 6-10 holes in each bun. This will help syrup to soak babas.

Step 14

Pour the sugar syrup with citrus and rum into a bowl and alternately dip each brioche in the syrup for about 1 minute.

Step 15

Put brioches in a bowl filled with syrup. Leave them in the refrigerator for at least 6 hours so they can absorb all syrup.

Step 16

For the cream, combine 250 ml of cream (33%) and 2 tbsp. l. powdered sugar in a bowl. Mix ingredients until stable peaks appear.

Step 17

Put the cream in a pastry bag and decorate rum babas with it. To give the dessert a citrus flavor, rub a little orange peel on top.

Step 18

To give the dessert a citrus flavor, rub a little orange peel on top.

Cooking is easy!

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