Rum Baba Recipe

In a mixer with a dough hook, combine the flour, salt, and yeast with the butter, honey, and half of the eggs. When the dough is smooth and "slaps" against the sides, add the remaining eggs.

Turn the mixer on again until you obtain a smooth dough. On a cold work surface (away from a heat source), place the dough on a non-stick baking mat. Let it rest for 5 to 10 minutes.

Pour 10 grams per mold for small cakes and 25 grams per mold for larger ones.

Soak the gelatin in water. Heat part of the cream with the vanilla and powdered sugar. Once boiling, add the gelatin and incorporate the remaining cream.

Heat the sugar, water, lemon, and orange. Stop at boiling point. Allow the syrup to cool, then dip the cakes in it, letting them soak until they double in volume. Drain them.

To finish, at the moment of serving, drizzle with rum to your liking and garnish with whipped cream. Enjoy your meal!