Butterscotch Rum Babas
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
These butterscotch rum babas are my go to dessert whenever I want something impressive without spending hours in the kitchen. With just 55 minutes total from start to finish, they come together faster than you'd think, and the ingredients won't break the bank. What I love most is how the dark rum and rich butterscotch sauce create this decadent flavor that tastes like you've been baking all day. The eggs in this recipe are packed with choline, which is wonderful for brain health, so you can feel a little better about indulging. Trust me, once your friends taste these, they'll be asking for the recipe!
Ella x
Ingredients
- 250 gall-purpose flour
- 250 ggranulated sugar
- 150 gunsalted butter
- 4large eggs
- 250 mlwhole milk
- 5 gactive dry yeast
- 60 mldark rum
- 50 gcocoa powder
- 5 gbaking soda
- 5 gsalt
- 150 mlcaramel sauce
- 100 mlbutterscotch sauce
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
In a large mixing bowl, whisk together the flour, sugar, and yeast.
Tip: Use a hand whisk for this step.
- 3
Add the melted butter, eggs, milk, rum, cocoa powder, baking soda, and salt. Whisk until smooth.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Transfer the mixture to a piping bag fitted with a large round tip.
- 5
Pipe the mixture into 6-8 portions, depending on desired size.
Tip: Tap the baking sheet gently to remove any air bubbles.
- 6
Bake for 15-20 minutes, or until the cakes are golden brown.
Tip: Check for doneness by inserting a toothpick into the center.
- 7
Dip the cooled cakes into the caramel and butterscotch sauce.
Tip: Drain any excess sauce on a paper towel.
- 8
Serve warm, topped with additional butterscotch sauce if desired.
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