Tool

• 16 baba molds, 3×2×3 inches (about 3 ounces each)

• Stand mixer with dough hook

Ingredients

For the Babas

• 1 tablespoon active dry yeast

• ¼ cup warm milk (100–110°F)

• 2 tablespoons granulated sugar, divided

• 3 large eggs, room temperature

• 5 tablespoons unsalted butter, melted and cooled

• 2 cups all‑purpose flour

• ½ teaspoon salt

For the Rum Syrup

• 1½ cups granulated sugar

• ¾ cup dark rum

• 3 tablespoons fresh lemon juice

• 1 tablespoon vanilla extract

To Serve

• ½ cup apricot preserves

• 3 cups whipped cream

Direction

Make the Babas

1. In the bowl of a stand mixer fitted with a dough hook, combine yeast, warm milk, and 1 teaspoon sugar. Let sit 5–10 minutes until foamy.

2. Add eggs, cooled butter, flour, remaining sugar, and salt. Stir to form a shaggy dough.

3. Mix on medium‑low for 5–7 minutes until smooth and gathering around the hook.

4. Transfer dough to a greased bowl, cover, and let rise 35–45 minutes until doubled.

5. Prepare 12 baba molds by greasing and flouring them.

6. Scoop about 2 tablespoons of dough into each mold (half full).

7. Cover and let rise 20 minutes until dough reaches the top.

8. Preheat oven to 375°F. Bake 12–15 minutes until golden and internal temp reaches 200°F.

9. Cool 10 minutes in molds, then unmold and cool completely on a wire rack.

Make the Rum Syrup

1. In a medium pot, combine sugar with 1¾ cups water.

2. Cook over medium‑high heat, whisking until dissolved.

3. Remove from heat, cool 15 minutes, then add rum, lemon juice, and vanilla.

Assemble

1. While babas are still warm, soak 4–5 at a time in syrup for 3–5 minutes, turning frequently.

2. Transfer soaked babas to a wire rack set over a tray.

3. Mix apricot preserves with 2–3 tablespoons water to make a glaze.

4. Brush glaze over each baba.

5. Serve with whipped cream and extra rum syrup.

Notes

• Soak babas while warm — they absorb syrup faster and more evenly.

• Serve warm or cool; if warm, serve whipped cream on the side so it doesn’t melt.

• If making ahead, keep babas stored in the pan until serving to protect the crust.

Nutrition

(per serving)

Calories: 411kcal • Carbs: 62g • Protein: 5g • Fat: 12g
Saturated Fat: 7g • Polyunsaturated Fat: 1g • Monounsaturated Fat: 3g • Trans Fat: 0.2g
Cholesterol: 79mg • Sodium: 146mg • Potassium: 103mg • Fiber: 1g • Sugar: 40g
Vitamin A: 404IU • Vitamin C: 3mg • Calcium: 42mg • Iron: 1mg