Prepare to embark on a tantalizing journey that will transform your kitchen into a Parisian patisserie! The Sourdough Baba au Rhum is not just a dessert; it's a decadent experience that marries the complex tanginess of sourdough with the rich, intoxicating warmth of rum. This classic French delicacy is a show-stopping treat that promises to elevate your baking skills and impress even the most discerning dessert connoisseurs. Get ready to unlock the secrets of a truly luxurious and sophisticated sweet that will transport your taste buds straight to the streets of France!
Prep Time: 1 hrs
Cook Time: 30 mins
Total Time: 1 hrs 30 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 cups sourdough starter
- 1/2 cup sugar
- 1/2 cup butter
- 4 eggs
- 1/4 cup rum
- 1 cup pastry flour
- 1/2 cup water
Instructions
- Prepare the sourdough starter by ensuring it is active and bubbly, at room temperature for optimal fermentation.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, creating a smooth base for the batter.
- Gradually add eggs one at a time, beating thoroughly after each addition to create a homogeneous mixture that is well incorporated.
- Fold in the sourdough starter, mixing gently but completely to maintain the aeration and ensure even distribution.
- Sift the pastry flour and gradually fold into the wet ingredients, being careful not to overmix and deflate the batter.
- Slowly add water to achieve a smooth, slightly elastic consistency that is characteristic of traditional baba dough.
- Grease a traditional baba mold or bundt pan thoroughly with butter to prevent sticking.
- Pour the prepared batter into the greased mold, filling approximately 2/3 to 3/4 of the pan's volume.
- Allow the batter to proof in a warm, draft-free area for about 30-45 minutes until it visibly rises and becomes puffy.
- Preheat the oven to 375°F (190°C) with a consistent, even temperature.
- Bake the baba for approximately 25-30 minutes, or until a golden brown color is achieved and a toothpick inserted comes out clean.
- While baking, prepare the rum syrup by combining rum and additional sugar in a saucepan, heating until the sugar completely dissolves.
- Once baked, remove from the oven and let cool for 5-10 minutes in the pan.
- Carefully remove the baba from the mold and place on a wire rack.
- Slowly pour the prepared rum syrup over the warm baba, allowing it to absorb the liquid completely.
- Let the baba cool and continue absorbing the rum syrup, turning occasionally to ensure even saturation.
- Serve at room temperature, optionally garnished with whipped cream or fresh berries.
Tips
- Starter Perfection: Ensure your sourdough starter is at its peak activity - bubbly, active, and room temperature for optimal fermentation.
- Temperature Matters: Use room temperature eggs and butter to create a smoother, more consistent batter.
- Gentle Mixing: When folding in flour and starter, use a light hand to preserve the delicate air bubbles that give the baba its signature texture.
- Proofing Precision: Find a warm, draft-free spot for proofing - this is crucial for achieving the perfect rise.
- Syrup Saturation: Pour the rum syrup slowly and evenly, allowing the warm baba to absorb the liquid completely for maximum flavor.
- Storage Tip: This dessert actually improves in flavor if left to sit for a few hours, allowing the rum to fully permeate the cake.
- Serving Suggestion: For an extra touch of elegance, serve with a dollop of whipped cream or a sprinkle of powdered sugar.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 8g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 120mg
