Maple Rum Babas
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Small yeasted cakes soaked in a spiced maple-rum syrup. Fluffy texture with a slight golden crust. Sugar-glazed egg batter enriched with melted butter. Syrup balances sweetness and boozy warmth. Serve with whipped cream or fresh fruit. Keeps at room temp for few days. A twist on a classic baba au rhum with maple replacing part of the sugar syrup. Quick bake time. Simple pantry items plus maple syrup and dark rum bring deep flavors.
Prep:
15 min
Cook:
12 min
Total:
27 min
Servings:
12 babas
#dessert
#French-Canadian
#maple
#rum
#easy baking
Babysitting a French classic but with a twist. Maple syrup instead of straight sugar. Rum laced with extra warmth, spiced lightly. No time for heavy doughs or complex fermenting. Quick mixing, whipped eggs, blitz baking. Think light, airy babas that soak syrup fast and hold flavor. Orange zest and cinnamon scent simmer quietly in syrup, teasing the palate between bites. Serve plain, or bring richness with whipped cream waiting on the side. Not fussy. Just sweet. Simple, with a kick. Keeps days if you manage not to eat them all right away. Minimal fuss, maximum comfort. Dainty, fluffy, boozy. Maple rum babas ready in under half an hour.
Ingredients
Babas
- 105 g (3/4 cup + 1 tbsp) unbleached all-purpose flour
- 9 ml (2 tsp) baking powder
- 1.25 ml (1/5 tsp) fine salt
- 2 large eggs
- 100 g (3/4 cup) powdered sugar
- 20 ml (1 tbsp 1 tsp) unsalted butter, melted
Syrup
- 480 ml (2 cups) water
- 300 ml (1 1/4 cups) maple syrup
- 200 ml (3/4 cup + 2 tbsp) dark spiced rum
- 85 g (1/3 cup + 1 tbsp) granulated sugar
- 1 small cinnamon stick (new)
- Zest of 1 orange (new)
About the ingredients
Flour choice matters here; unbleached is best for texture and color. Baking powder gives quick rise instead of yeast — faster baking, less waiting. Powdered sugar whips smoothly into eggs for volume and structure. Butter melted, slightly cooled, folded in to enrich without deflating batter. Syrup blends traditional maple syrup with a touch of granulated sugar to balance sweetness and help syrup body up when cooled. Introducing cinnamon stick and fresh orange zest shifts syrup from plain boozy syrup into a fragrant bath that enhances the maple and rum together. Using dark spiced rum instead of plain dark rum contributes depth with warm spices, lifting the whole flavor profile. Grease pans generously to prevent sticking; these batters are thin and soft. Keep syrup warm but not boiling once infused. Ready for soaking once babas cool.
Method
Preparation babas
- Center oven rack. Preheat to 210°C (410°F). Butter generously a 12-cup doughnut pan.
- Mix flour, baking powder, salt in a bowl.
- Beat eggs with powdered sugar at high speed until pale and ribbon forms, about 12 minutes.
- Slowly fold in melted butter, then sifted dry ingredients; gentle. Don't overmix.
- Spoon mixture into doughnut cavities evenly. Place pan on a baking sheet.
- Bake 10-12 minutes until tops are golden and spring back lightly. Remove and invert on wire rack. Cool to room temp.
Syrup
- Combine water, maple syrup, granulated sugar, cinnamon stick, orange zest in saucepan.
- Bring to simmer, stirring until sugar dissolves. Cook 2 minutes gently. Remove from heat. Let sit 10 minutes to infuse.
- Stir in rum last.
Assembly
- Quickly dip each baba into syrup, turn to soak both sides. Drain excess.
- Arrange on serving plates.
- Just before serving, drizzle with remaining syrup. Top with fresh whipped cream if desired.
- Store at room temperature up to 3 days, uncovered.
Cooking tips
Preheat oven while preparing dough. Beat eggs and powdered sugar thoroughly—this is the leavening power. Folding in dry takes care—too much mixing loses air and chewiness. Spoon carefully in doughnut pan for uniform shape and cook. Watch time closely; you want a golden top with a soft yield inside, not dry or overbaked. Invert promptly to avoid sogginess. Meanwhile, prep syrup and allow infusion—at least 10 minutes with cinnamon and zest. Stir in rum last to preserve aroma. Dip babas quickly; they absorb fast but don’t soak endlessly or they break apart. Reserve syrup for drizzling. Serve soon after soaking; crispy edges soften but retain shape. Whipped cream optional but recommended for balance to syrup’s intensity. Store uncovered at room temp to maintain crust texture. Don’t refrigerate; syrup can crystallize and babas lose softness.
Chef's notes
- 💡 Use unbleached flour. It matters for texture and color. Baking powder helps rise quick. Yeast takes too long. Powdered sugar whips better. Enables volume, structure. Melt butter, cool a bit. Don't deflate the batter. Thin and soft, needs care in pans. If clumped, sift dry first.
- 💡 Watch baking time closely. 10-12 minutes. Golden tops, spring backs lightly. Not too dark, or dry. Invert quickly. Cools evenly, no sogginess. Dip babas fast in syrup. They soak fast so avoid breakage. Reserve syrup for drizzling later.
- 💡 Keep syrup warm, not boiling. Infuse at least 10 minutes. Cinnamon and orange zest enhance flavors. Stir in rum last; preserves aroma. For serving, fresh whipped cream recommended. Balances sweetness from syrup. Quick soak is key—don’t overdo it or they fall apart.
- 💡 Store at room temp, uncovered. Keeps for 3 days. Don't refrigerate—babas lose softness. Crust stays crisp this way. Also, syrup can crystallize if cold. Quick assembly is best. Serve soon after soaking for optimal taste. Generous grease on pans prevents sticking.
- 💡 Use dark spiced rum for depth. Regular rum lacks warmth. Balance flavors, lighter notes from vanilla and spices. Experiment with other zests or spices. Adds personal touch. Consider fresh fruits alongside. Variety in presentation makes it appealing. Plus, it elevates the dish.
Common questions
How do I know when babas are done?
Look for golden tops. Should spring back. Not dry, keep moist. Don’t overbake; check at 10 mins. They puff up nicely.
Can I use different syrups?
Absolutely, honey, agave works. Flavor will shift. Keep in mind sweetness levels. Adjust sugar to balance taste. Experiment with spices.
What's the best way to soak babas?
Quick dip is essential. Submerge briefly, don’t let them drown. They absorb fast. Drain excess syrup after. Their texture softens but keeps shape.
How to store leftover babas?
Room temp storage works. Uncovered to maintain crust. Wrap if concerned about drying out. But avoid cold storage to keep softness. Syrup stays separate if needed.
